Loaded Spaghetti Squash
Have you heard of a Loaded Potato? Well, let me introduce you to a distant cousin, the Loaded Spaghetti Squash. It’s so tasty and couldn’t be easier. It’s become a staple in my home and, I’m sure, will become one in your home too!
Serves 2-4 people
Preheat oven to 400 F
1 spaghetti squash, halved and deseeded
1 tbsp olive oil 15 mL
4 cloves fresh garlic
4 sprigs fresh thyme
2 tbsp Pesto Sauce (see recipe) 30 mL
2 tbsp toasted slivered almonds 30 mL
2 tbsp goat Feta cheese (or creamy goat cheese) 30 mL
Place squash on a parchment paper lined baking sheet. Evenly divide olive oil, garlic and thyme into the cavity of the squash. In a preheated oven, bake squash until golden brown and the flesh is fork tender, about 1 hour. Remove from heat and, with the tines of a fork, scrape the flesh to create spaghetti strands. Place squash into a mixing bowl and add Pesto Sauce, almonds, Feta cheese and mix thoroughly to combine. Evenly divide mixture back into the squash skin and serve immediately.
Chef Jordan’s Tips : Try adding ½ cup (125 mL) shredded chicken to this recipe to create an amazing, complete meal. Pomegranate seeds make an amazing addition and add amazing texture and a burst of acidity.
Inspired by your typical pesto, this multi-purpose (nut-free) version is thinner and can be used in vinaigrettes, added to warm vegetables or simply as a sauce on noodles. Any way you choose to use it, it will be YUMMY!
Makes about 2 cups (500 mL)
2 cups fresh basil, washed and dried 500 mL
2 stocks fresh green onion
1-1/2 cups Extra Virgin Olive Oil 375 mL
4 cloves fresh garlic 4
¼ tsp Sea salt 1 mL
¼ tsp freshly ground black pepper 1 mL
In a blender combine basil, green onion, oil, garlic, salt and pepper or place in a mixing bowl to use an emersion blender puree until smooth. Pesto will be looser than your typical thick pesto. Use immediately or store in an air-tight container and refrigerate for up to one week.
Chef Jordan’s Tips: Pesto sauce can be kept in the freezer for up to 3 months. If freezing, freeze in ice-cube trays. This enables you to use one cube as desired without thawing the entire recipe.
CHEF JORDAN WAGMAN
Meet award-winning chef, teacher, advocate, husband, dad, musician, hockey coach, sales person, manager, and psoriasis conqueror – Jordan Wagman. He wears each title as a badge of honour, and takes on each role with precision and tremendous passion.
Jordan’s unique culinary journey began over campfires in Northern Ontario’s Algonquin Park and progressed to the kitchens of some of the top chefs in the culinary world.
The demands on his physical health combined with his desire to be a very present father and husband, challenged him to take a road less traveled. It is a journey that has inspired so many people to look up, listen and follow him along on his wild food ride.
At the age of 12, Jordan was diagnosed with psoriasis, an often debilitating autoimmune disease. He was hospitalized, medicated and forced to follow extensive diets during the defining years of his life. No medicine and no diet gave Jordan the relief he was so desperately seeking. Jordan discovered that if he removed certain ingredients he could still eat the food he has always loved to cook, share and serve. He set out to create healthy, and delicious recipes that look and taste like restaurant quality dishes. Whether a novice in the kitchen or a seasoned at-home cook, Jordan’s recipes are accessible. This approach is why his baby food cookbook currently sits at #2 on the Amazon bestseller list and his other publications continue to garner rave reviews.
Having taken this unique road on his culinary journey, Jordan has a renewed focus on food and wellness. His cooking classes for adults and kids alike are sold out, and the demand is real. He is ready to share his passion, his story and each amazing recipe, in hopes of changing a few lives while people continue to enjoy indulging in all the goodness each ingredient has to offer.