September 7, 2004

• Spaghetti Squash Meal

  Cathy has made spaghetti squash several times this summer. We've all enjoyed it each time, but she made it like spaghetti each time, with a tomato based sauce. She wanted to make it again, but I asked her not to use a tomato sauce.

  She called me at mid-afternoon, asking me to take several ingredients out of the freezer, a pint of frozen whipping cream and a two-pound package of raw shrimp. She also asked me to peel and chop two heads (not cloves) of garlic. With these ingredients in hand, she retired to the kitchen to cook up the squash. Yes, all of the garlic went into the sauce, along with a full stick of butter. There was also some cayenne pepper in there and, toward the end, pine nuts and a cup of white wine.

  The only thing that accompanied the squash with shrimp mixture was the white wine. We didn't need anything else. The dish was delicious. The full flavor of the shrimp came through and its texture was great. Delia said she could smell the garlic as she drove up, but we couldn't really taste it in eating the dish. We may stink, but our past experience is that nobody will notice. As long as it isn't overcooked, garlic doesn't cause problems (except to mosquitoes).

  • 02:55
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