Spaghetti squash is easy to fix in the microwave. Place cut side down in a microwaveable container with a
little water, cover with saran wrap, and cook for 8-9 minutes. Let it cool, then just take a fork and pull
the squash into long, spaghetti strands.
Then, drain it on a paper towel.
The rest of the dish came from the salad bar and seafood
department. The grocery store steams
shrimp at the store, so I got about a ½ pound on sale (it was steamed the day
before and so needed to be sold soon). I
took off the shell and tails, then cut them in half. Then, I took the feta, olives, parmesan cheese,
and arugula I got from the salad bar and combined it with the shrimp and
spaghetti squash. Finished it with butter, olive oil,
salt and pepper.
Spaghetti Squash and Cheese Sauce
The problem of having to cook with a microwave instead of
having a stove or burners is that it is hard to get that sense of gradual
building of flavors. To make up with
that, I decided to make use of my coffee maker.
Because I just make tea in my coffee maker and clean it regularly, it doesn’t have that worrisome coffee build-up that could affect fixing
other things in it. Since I wanted to do a cheese sauce for my second
spaghetti squash and so needed a gradual thickening action, I made the sauce in my coffee maker.
To do that, turn on the coffee maker, put equal parts butter and flour in the coffee
pot, place it on the burner. Every couple minutes, stir the melted butter and flour. Once you have a roux, add milk and a sprig of thyme. Let the milk, thyme, and roux hangout on the coffee pot burner for about 10 minutes,
stirring occasionally.
During that time, microwave some additional vegetables, add those to the spaghetti squash, and season with thyme, salt, and pepper. Finally, pour the sauce over the squash and vegetables. Popped it all in the microwave for a minute to come together, and voila!
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