Tuesday, November 24, 2009


Happy Thanksgiving from Spain. I’ll sieze any excuse for a feast! Though I live in Spain, where Thanksgiving Thursday is not a holiday, I enjoy having  friends and family over for a special dinner. For me, Thanksgiving is a harvest celebration, so I usually incorporate foods from my garden. I like the traditional menu—turkey (must be special-ordered from the butcher at this time of year), stuffing, sweet potatoes, pumpkin pie—but often give it a twist, such as a Spanish-inflected stuffing with chorizo.

Last year, the pumpkin pie came up for redefinition.  I had a bumper crop of spagetti squash in my garden and scrambled to find some new ways to cook them. Spaghetti squash (which my Spanish gardener had never seen before) has an identity problem. Vegetable or noodle? The flesh cooks up into skinny strands, or “spaghetti”. Thus, its identity problem. And, also its versatility. I decided it could go either way.

I took my spaghetti squash around the globe. Starting in Spain, I used it in one of my favorite vegetable preparations. I prepared a quick “dressing” of slivered garlic, flecks of chile and serrano ham sautéed in olive oil with the addition of smoked Spanish paprika and tossed it with the cooked strands of spaghetti squash. It made a great vegetable side with roast turkey, pork chop or grilled salmon.

Looking to Italy, I tossed the cooked squash with a garlicky pesto sauce and lots of grated cheese. Texturally speaking, lightly cooked spaghetti squash easily subs for shredded cabbage in slaw. With a hint of ginger, the slaw pairs with simple grilled chicken breast or goes nicely alongside a juicy burger on a bun.

A squash is a squash is a pumpkin. Using that logic, I decided to substitute spaghetti squash for smooth pumpkin puree in a pie. The result is a pie with traditional flavor plus lots of texture. “Very unusual,” said one guest. “I love it!,” said another. “Better than yucky pumpkin,” said one of the kids.

How to prepare spaghetti squash
    Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and discard them. Place one half, cut side down, in a microwave-safe container with 1/4 cup water. Microwave on high (full power) for 5 minutes. Turn the squash cut side up. Microwave on high for 5 minutes. Allow the squash to stand 5 minutes. (For a crunchier texture, microwave 4 minutes on each side.)

Repeat the procedure with the remaining half. Use a fork to scoop out the strands of squash. Squash may also be steamed until tender.

A squash weighing 1 3/4 pounds yields about 2 cups cooked and shredded flesh, serving 4 as a side dish.


Spaghetti Squash Pie
Honey replaces sugar and yogurt stands in for evaporated milk in this pie. The yogurt is drained to thicken it. Non-fat yogurt will work in this recipe. To pour honey easily, lightly oil the measuring cup.
For the crust
1 ¼ cups all-purpose flour
½  teaspoon salt
2 tablespoons sugar
6 tablespoons unsalted butter, softened
1 large egg

Combine the flour, salt and sugar in a food processor. Add the butter and pulse until mixture is crumbly. Add the egg and process just until mixture forms a soft dough.  

Using floured fingers, press the dough onto the bottom and sides of a 9-inch pie pan. Chill the dough 30 to 60 minutes.

Preheat oven to 350º. Line the crust with foil and fill with pie weights. Bake 20 minutes. Remove foil and weights and allow the crust to cool.

For the filling
1 cup plain, unsweetened yogurt
2 cups cooked and shredded spaghetti squash
1-inch piece of fresh ginger, grated
1 teaspoon grated orange zest
3 large eggs
1/2 cup honey
1 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts

Place the yogurt in a fine sieve and allow to drain for 30 to 60 minutes.   

Preheat oven to 400º.

Place the squash in a mixing bowl. Add the ginger and orange zest and toss. Combine drained yogurt, eggs, honey, flour, cinnamon, cloves and salt in a blender and blend until smooth. Pour the mixture into the squash and combine well. Fold in the walnuts.
Ladle the squash mixture into the partially-baked pie crust. Bake 20 minutes. Lower oven heat to 350º. Bake until a skewer comes out clean, about 30 minutes longer.
Cool the pie on a rack. Serves 8.



  1. MMMMMMMM.....sounds yummy....but WHERE do I get the spaghetti squash ?? Will the recipe serve for a normal squash....or a pumpkin ??
    Can I use the white-powder stevia instead of honey ? Just sweeten to taste ?
    Scarf & yellow pumpkin go well together.....


  2. Yum, yum. Happy Thanksgiving from Tarifa!!!

  3. Charlotte: sure, try squash, stevia and soy yogurt--

  4. Sounds delicious! Happy Thanksgiving from North Dakota.

  5. Hi, Janet. Great to see your new blog. Best of luck with my kitchen in Spain. I have placed a post about it on my blog (see my URL), I have put a link to it on my site and I will post it on Facebook.

    !Mucha suerte!

    Besos, Gerry

  6. I loved reading this and was there with you in the garden, gazing out to the Mediterranean, watching your son and grandson pick the green beans, and I imagined sitting at your table as you celebrated Thanksgiving in Andalucía. Now, if we could only easily find jamon Serrrano in San Francisco. It is here but not easy to find. Thanks Janet. Wonderful to read!

  7. Dear Janet, very good, very smart, very tasty. Congratulation and many thanks for telling us about your recipies in this blog.
    Surely I will be happy to tell my friends about you and your delicious Spanish recipies and books, althought I know some of them already bought copies.
    Perhaps I can also mention about the book which you translated with great improvement, for the purpose of teaching how to slice Spanish ham like a master."Mastering the fine art of Slicing Spanish Ham"

    Un fuerte abrazo.


  8. Dear Janet

    I wonder if by now we are able to find spaguetti squash at any market in Malaga or Cadiz... maybe at coin ecomarket?... i am looking forward to try it...... thanks

    1. Anonymous: Nope, still haven't seen spaghetti squash in local markets. Will check the ecomarket next time I go. I should pass the seeds on to some growers. We'll start a trend!