German cuisine for autumn! A German style haystack of spaghetti squash flavored with smoked bacon, sugar, sweet pepper, apple and petite mirepoix. With sour cherry creme and egg.
Most of Germany's cuisine is tasteful and comfortable at the same time. The flavors provide relaxing comfort at the dinner table. Many German vegetable recipes have interesting combinations of savory, sweet, sour and comfortable warm spices. Various levels of butter and pork fat also contribute to comfortable flavors. Apples and onions are often part of German recipes. A combination of these German flavors is nice for a light delicate tasting autumn vegetable like spaghetti squash. I have posted spaghetti squash recipes in the past and they became very popular. This German recipe for spaghetti squash is the first of four new spaghetti squash recipes. Spaghetti squash can be small enough for 2 to 3 portions, but often a spaghetti squash can be large enough for 5 to 10 portions. Being single means that I have to select a smaller spaghetti squash, or be faced with having to eat spaghetti squash for the next two weeks! Regardless of the size of spaghetti squash, the cooking method remains the same and the cooking goal remains the same. The goal is to only bake a whole spaghetti squash for just enough time to allow the moisture inside the spaghetti squash to lightly steam the spaghetti shaped strands of squash marrow. The strands of spaghetti squash should still be fairly crisp after baking, but not crisp enough to easily break. Overcooked spaghetti squash is about as interesting to eat as a bowl full of mushy overcooked noodles. "Al dente" or "blanched" are two good terms to keep in mind when baking a whole spaghetti squash. The sour cherry creme is nice with this recipe as a garnish. It is optional and only a small amount is needed. I just happened to have a few reconstituted sour cherries on hand, so I put them to use in a garnishing sauce. The small amount of sour cherry cream does add a nice touch of complimentary flavor. Boiled eggs that have a semi hard cooked yolk are common in fine dining. I do prefer this style of hard boiled egg for garnishing. A boiling time of 8 to 9 minutes will produce a semi soft egg yolk.
Spaghetti Squash: The size of a spaghetti squash can affect the baking time. For the most part, a baking time of 20 to 25 minutes is sufficient for any spaghetti squash that is smaller than a football or rugby ball. Any size larger and 5 or 10 minutes of extra baking time may be needed. Pierce two small holes on 1 whole spaghetti squash with a metal skewer to create steam vents. Place the whole spaghetti squash on a rack in a 350 degree oven. Bake for 20 to 25 minutes, till the spaghetti squash shell feels piping hot when quickly touched. Remove the spaghetti squash from the oven and let it cool for 5 minutes. Cut the spaghetti squash in half across the middle. Note: Do not cut spaghetti squash end to end, or the spaghetti strands will be cut into short pieces! Dass es verboten! Long strands of al dente spaghetti squash is the goal. Allow the spaghetti squash to cool to room temperature. Use a spoon to scoop out the small amount of seeds and loose pulp from the middle of the squash. Starting from the center layer, gently use a fork to loosen, pry and pull the long spaghetti strands of squash marrow out of the spaghetti squash. The spaghetti squash meat can now be portioned. The spaghetti squash can refrigerated for in a sealed container for a few days for later use.
Boiled Egg: Cook 1 boiled egg, cool the egg under cold running water and peel the egg. Note: Always start boiled eggs in cold salted water. The boiling time starts when the water first comes to a boil. 8 to 9 minutes will produce a semi soft yolk.
Sour Cherry Creme: Soak 8 to 10 dried sour cherries in water, till the start to become soft. Drain the water off of the sour cherries. Heat a small sauce pot over low heat. Add the semi soft sour cherries. Add just enough water to cover the sour cherries. Simmer till the water evaporates and the cherries become soft. Add 1/3 cup of cream. Add 1.2 tablespoon of sugar. Add 1 tiny pinch of nutmeg. Gently simmer and reduce the sauce, till it becomes a medium thin sauce consistency. Keep the sour cherry creme warm on a stove top.
Heuhaufen Spaghettikürbis: Heat a saute pan over medium/medium low heat. Add 1 pat of unsalted butter. Add 2 slices of smoked bacon that is small chopped. Saute till the bacon just starts to become a golden color. Add 3 tablespoon of small diced onion. Add 1 tablespoon of small diced celery. Add 1 tablespoon of small diced carrot. Add 1 tablespoon of small diced sweet red bell pepper. Add 1 apple that is cut into small bite size pieces. Saute till the onions turn clear in color and the vegetables start to become tender. Add 1 1/2 cups of light chicken broth. Add 3 tablespoons of sugar. Add 2 cloves. Add 1 pinch of nutmeg. Add 1 small pinch of allspice. Add 1 small pinch of cinnamon. Add 1 pinch of marjoram. Add sea salt and black pepper. Simmer and reduce the liquid, till about 1/2 cup of liquid remains. Remove the 2 cloves. Add 2 pats of unsalted butter while stirring. Add 1 1/2 cups (1 large handful) of spaghetti squash strands. Toss the ingredients together, till the spaghetti squash becomes hot.
Heuhaufen Spaghettikürbis mit Sauerkirschen Sahne und Ei: Place a tall haystack shaped mound of the spaghetti squash mixture on the middle of the plate. Spoon 1 1/2 tablespoons of the sour cherry creme on top of the haystack as a garnish. Garnish with 2 hard boiled egg halves. Garnish the haystack with an Italian parsley leaf.
If you ever wanted to try spaghetti squash for the first time or if you have been looking for a good spaghetti squash recipe, this is the recipe to try! Dies ist die beste, die Sie noch nie! Yum! ... Shawna
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