Creamy Spaghetti Squash Boats

Spaghetti squash is such a fun, underrated vegetable! 

Spaghetti squash is so healthy and versatile. You can simply enjoy it with some salt and pepper as a side dish, or drizzle it with melted butter or your favorite sauce.

Squash has little to no taste so it’s amazing the different flavor combinations you can come up with!  I wanted to do something a little different than just marinara so I thought it’d be fun to make individual squash boats tossed with a creamy sauce, broccoli and sausage. Chicken sausage that is.  Publix Greenwise Italian chicken sausage is DELICIOUS, but really you could use any type of sausage you’d like!  

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Creating the “noodles” from this squash is so incredibly easy.  All you have to do is cut the squash in half, scoop out the seeds, bake them (cut side down) for about 30-40 minutes in the oven then start scraping with a fork!

The cream sauce is so flavorful and seriously so simple to make. To bring the sauce up a notch, I added a drizzle of truffle oil  but you can skip it, if you are not a truffle fan. 

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Toss the spaghetti squash in with the broccoli and sausage and transfer everything into the squash boats.  Top with cheese, broil in the oven and enjoy!

This recipe pairs beautifully with Scout & Cellar Chardonnay!

Click the link to purchase a Clean-Crafted bottle from Scout & Cellar!
https://scoutandcellar.com/?u=whiskawaykitchen

Spaghetti Squash Ingredients

• 1 medium Spaghetti squash
• 2 tablespoons EVOO
• 1 ½ teaspoon Italian Seasoning 
• Salt & Pepper 

Stuffing Ingredients

• 4 Italian chicken sausage, removed from casings
• Head of Broccoli, chopped
• 3 cloves Garlic, chopped
• 1 large shallot, chopped 
• 3 tablespoons of White wine

Cream Sauce Ingredients

• 3 tablespoons butter
• 4 tablespoons flour
• 1 cup White Wine
• 3 ounces truffle oil (black or white), optional
• 2 cups heavy cream
• 8 oz. mozzarella cheese, shredded
• 4 oz. shredded parmesan cheese
• Salt and Pepper

Spaghetti Squash Instructions

Preheat the oven to 400°F.

Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with Italian seasoning, salt and pepper.

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. 

Remove from the oven and flip the squash so that it’s cut side up. When cool enough  to the touch, use a fork to scrape out the strands from the sides of the squash. Do not toss the empty squash halves. 

Stuffing Instructions

While the squash is roasting, prepare the stuffing. 

In a skillet, brown the sausage crumbles. Once browned transfer to a plate and deglaze the pan. 

Pour in 3 tablespoons or so (enough to cover the bottom of the pan 1/4″ or less) of white wine, with the heat still on, and scrape the bottom of the skillet with a wooden spatula vigorously as the liquid comes to a boil. 

Add 1 tablespoon of butter to the same skillet, once the butter has melted saute the broccoli for 3-5 minutes. 

Move the broccoli to the sides of the skillet, creating a well to add the garlic and shallot. Saute for one minute and then combine broccoli, garlic and shallots- sauteing for an additional 3-5 minutes. 

Once the squash is done, scoop the strands into the skillet with the broccoli mixture. 

Add the cooked sausage to the skillet and stir to combine. 

Cream Sauce Instructions

Add butter to a sauce pot. Turn the heat on medium. 

Once the butter has melted, add 4 tablespoons of flour, whisk until combined.

Pour heavy creamy, wine and truffle oil into the pot, whisk to combine. 

Once the mixture is hot, slowly whisk in the cheeses. 

Let the mixture simmer for 2-3 minutes until it’s thickened, stir occasionally. 

Season to taste with salt and pepper and reduce the heat to low.

Assembling Instructions

Drizzle cream sauce into the bottom of the squash halves.

Divide sausage and broccoli mixture among the halves.

Drizzle Cream sauce over top.

Sprinkle it with mozzarella cheese and parmesan cheese. 

Broil until cheese is browned and squash warmed through, 4 to 5 minutes. 

Serve hot with a glass of Scout & Cellar Chardonnay!

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Shop for the perfect Chardonnay on my Scout & Cellar page

https://scoutandcellar.com/wine?u=whiskawaykitchen

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Kona Coffee Crusted Steak

My friend, Amy travels for work so when she texted me that she just ate one of the best meals of her life and wanted me to learn how to recreate it, I felt like I had to accept the challenge. 

This steak recipe will have you licking your plate and asking for more! 

The coffee rub is quick and easy to whip up. You may be thinking, “Really? Coffee on steak??” YES! It gives the steak such a rich, bold flavor. After trying this coffee crusted steak rub you will likely want to keep a jar of it in your cabinet at all times. 

First, you’ll need to choose the coffee, I personally love to use Kona Vanilla Macadamia Nut. It gives the steak a slightly sweet but savory flavor. But you can choose any coffee! 

Whisk in a bowl: the coffee, granulated garlic, ground black pepper, grated parmesan cheese, salt and dry mustard powder. 

Here’s a tip I learned, it is best to take the steaks out of the fridge about half an hour before you plan to cook them. Why? In the words of Food Network’s Bobby Flay “freezing-cold steak won’t cook evenly!”

Remove the wrapping from the steak, roll the steak in the coffee rub pressing to create a crust. Place on a plate and let the steak come up to room temperature on the kitchen counter while you make the Shallot butter. 

I love making different types of butter so when I saw this recipe called for a Shallot butter, I was super excited. You will need to allow 2 sticks of butter to soften to room temperature. While the 2 sticks are getting to room temperature, take 2 additional tablespoons of butter and melt, I usually use a coffee mug in the microwave for 30 seconds. 

Warm a sauté pan over high heat, slowly pour in the melted butter, and heat for about two minutes, this is called the smoke point. Add the sliced shallots and caramelize for two minutes, seasoning with salt. Continue to caramelize as shallots start to brown, add the garlic and sauté for one minute. As the shallots and garlic start to brown deglaze with white wine and lemon juice. Once the mixture starts to boil, take off the heat and let cook for one minute. Place the two softened butter sticks into a bowl, pour the shallot mixture on top and whip together. 

I fell in love with this butter and keep a small amount in my fridge at all times. I use it for almost anything from scrambled eggs, sauteing vegetables to pasta dishes. 

Preheat the grill. 

Place the steak at the hottest part of the grate, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. If you try to lift the meat before it’s ready, it’ll stick to the grates. 

After the steak is seared on both sides, use tongs and move it to the warm side of the grate (not directly over the coals), brush with Shallot butter. Close the lid and continue to cook the steak until it’s at your desired temperature. Here’s another tip, do not stab them with a fork, or press down on them with a spatula, this will release their flavorful juices into the flames below. Just let them cook until your desired temperature. I like to use a digital instant-read meat thermometer to check the temperature of the steak while it’s still on the grill. 

130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done.

Keep in mind that the steak will continue to cook a few degrees more when it’s removed from the grill.

Using the tongs, remove the steak from the grill, place on a cutting board, and brush with the Shallot butter, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees).

After 5 minutes, brush Shallot butter onto a plate, place the steak on top and serve. 

I served my steak with a twice baked potato and garlic wilted spinach. Yum! It was the perfect steak night meal! I included the garlic wilted spinach recipe below. 

INGREDIENTS 

• 2 6 oz filet mignon steaks, trimmed of fat

Coffee Rub:

• 1 tablespoon coffee, grounded                         
• 1 tablespoon granulated garlic                                       
• 1 tablespoon ground black pepper    
• 1 tablespoon grated Parmesan cheese
• ½ tablespoon seasoning salt                                           
• ½ tablespoon dry mustard powder

Caramelized Shallot Butter: 

• 2 sticks butter, room temperature                                      
• 1 cup shallot, sliced 1/8 inch thick
• 2 cloves garlic, minced                     
• 2 tablespoons butter, melted                                         
• 1 teaspoon kosher salt                                                
• 1 teaspoon freshly cracked pepper                             
• 1/2 teaspoon fresh lemon juice     
• 2 tablespoons white wine                                                

Warm a saute pan over  high heat. Add the melted butter, heat to the smoke point, and add the shallots.

Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt. Continue to caramelize the shallots, add the garlic and deglaze with 2 tablespoons of white wine and ½ teaspoon of lemon juice. Bring to a boil and remove from the heat for one minute.

Combine shallot garlic mixture and softened butter in a mixing bowl and whip to combine. 

Roll the sirloin in the coffee rub pressing upon rub to create a “crust”. 

Grill the steak to the desired temperature being careful not to burn the crust. Brush the sirloin with the butter and allow the sirloin to “rest” for 5 minutes. 

Brush Shallot butter onto a plate, place the steak on top and serve. 

Inspired by Capital Grille Recipe.

Garlic Wilted Spinach

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 lb baby spinach 
• Salt & pepper to taste 

DIRECTIONS 

Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil for 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper, then serve.