Cacio e Pepe Spaghetti Squash...

For those of you looking for gluten free ideas for Thanksgiving, try this Spaghetti squash dish from The Forest Feast Mediterranean, inspired by our time in Italy. Buon appetito!

Cacio e Pepe Spaghetti Squash

Cacio e pepe (which translates to cheese and pepper in Italian) is a very simple pasta dish I have adapted by substituting spaghetti squash for the pasta. This dish calls for a good amount of freshly ground black pepper and finely grated Parmesan cheese.

CACIO E PEPE SPAGHETTI SQUASH

recipe from The Forest Feast Mediterranean

1 c (50 g) finely grated Parmesan

2 T olive oil

1 T butter

lots of black pepper

salt

Cut a medium (approx. 2 lb/910-g) spaghetti squash in half lengthwise & remove all the seeds and strings. Place on a baking sheet cut-side up & sprinkle with olive oil & salt.

Bake at 375° F (190°C) for 1 hour. You’ll know it’s done when you scrape a fork on the flesh & it separates easily into spaghetti-like “noodles.” If not, cook for 10 more min. When ready, using a towel to hold the hot squash, scrape all the “noodles” into a mixing bowl.

While hot, mix in the remaining ingredients (cheese, olive oil, butter, pepper, salt). Enjoy hot!

For more veggie side ideas for your Thanksgiving menu, check out this story from Mother mag posted yesterday.

And for more squash ideas…

Yellow Squash Ribbon Quiche (vegetarian)

Roasted Acorn Squash with Sage Butter (gluten free)

Coconut-Curry Butternut Soup (vegan)

Sweet Potatoes Two Ways

Thanksgiving is around the corner. If you are looking for some new sweet potato ideas, here are a couple of Mediterranean-inspired options from my new book — one sweet and one savory!

Baked Sweet Potatoes with Hazelnuts

One of my favorite ways to experience new cities is by staying with friends who are locals. While we were in Barcelona researching recipe ideas for The Forest Feast Mediterranean, we were invited by friends to celebrate Todos los Santos (All Saints’ Day) at their home. The meal included sweet potatoes with roasted chestnuts. For this version, I used hazelnuts instead, which are more readily available and also delicious!

BAKED SWEET POTATOES WITH HAZELNUTS

recipe from The Forest Feast Mediterranean

3 medium sweet potatoes

dollop of butter

1 t honey

sprinkle of cinnamon

chopped hazelnuts

Pre-heat oven to 375°F. Wash sweet potatoes and prick them several times all over with a knife & place on baking sheet. Bake for 45-60 minutes (when a knife goes in easily, they are done).

Slice potatoes in half lengthwise, then score them in a grid. Top each with a dollop of butter, honey, a sprinkle of cinnamon & chopped hazelnuts.

Note: When serving these on a buffet with several sides, I look for small sweet potatoes (or you can quarter them after they’ve been cooked) for individual-sized portions.

Sweet Potatoes with Feta Dressing

Here’s a savory Mediterranean-inspired recipe from the new book. It is easy to prepare in advance and can be served at room temperature, making it perfect for a gathering like Thanksgiving.

SWEET POTATOES WITH FETA DRESSING

recipe from The Forest Feast Mediterranean

4 medium sweet potatoes (no need to peel)

2 T milk

1/3 c (50 g) crumbled feta

1 T olive oil

2 T rice vinegar

pinch of nutmeg

scallions (chopped)

Cube sweet potatoes & lay out on a baking sheet. Drizzle generously with olive oil & sprinkle with salt & pepper. Roast potatoes at 425°F (220°C) for 30 min or until fork tender.

For dressing, use an immersion blender to combine the milk, crumbed feta, olive oil, rice vinegar & nutmeg. Drizzle potatoes with desired amount of dressing & sprinkle with chopped scallions.

Serve warm or at room temperature.

++++

Happy Thanksgiving!
xoxo

For more sweet potato recipes ideas, check out my…

• Sweet Potato Pizza

• Sweet Potato and Lentil Tacos

• Lentil & Sweet Potato Salad