Sunday Supper {Veggie Plate Greatest Hits}

With the week we just finished and looking towards the week ahead, I decided to keep Sunday Supper easy peasy! I had all of this on hand and threw together what I called our Veggie Plate Greatest Hits. These are all long standing favorites that I typically make in a pinch since, for the most part, all of these ingredients can be picked up on a once a week grocery run and still be good that last night before the next shopping trip. :-)

• Mac & Cheese Bites – Trader Joe’s freezer
• Garden tomatoes
• Smashed Potatoes with Parmesan and Chives (recipe follows)
• Spaghetti Squash with Garlic & Parmesan (recipe follows)

Spaghetti Squash with Garlic & Parmesan

Cooking for Jeffrey

• 4 pounds spaghetti squash, halved and seeded
• olive oil
• 1/4 cup apple cider or apple juice (I used cider so we could drink the rest!)
• salt & pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic (2 cloves)
• 1/4 cup freshly grated Italian Parmesan cheese
• 2 tablespoons minced fresh parsley leaves

1. Preheat the oven to 400°F.
2. Place the spaghetti squash, cut sides up, on a sheet pan. Brush the flesh completely with olive oil and pour the apple cider into the cavities. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Roast for 50 to 75 minutes, until the insides of the squash are very tender and shred easily when raked with a fork. It should be the consistency of al dente pasta. Set aside until cool enough to handle. Shred as much of the flesh of the squash as possible and transfer it to a large bowl. Discard the shells.
3. Heat 2 tablespoons of olive oil and the butter in a large (12-inch) sauté pan over medium heat until the butter starts to sizzle. Add the garlic and cook for just one minute, until fragrant. Immediately, add the shredded squash and sauté over medium heat, stirring occasionally, for 5 minutes, until heated through. Off the heat, stir in the Parmesan, parsley, 2 teaspoons salt, and 3/4 teaspoon pepper. Taste for seasonings and serve hot.

Spaghetti Squash with Garlic & Parmesan – Instant Pot Adaptation

1. Pour 1 cup of water into the bottom of the Instant Pot. Add the cooking rack.
2. Place the spaghetti squash, cut sides up, on the rack. If you are cooking two whole squash, stack the second squash on top of the first, cut sides up again. Brush the flesh completely with olive oil and pour the apple cider into the cavities. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
3. Close the lid, turn the vent to sealed. Set to cook on manual high-pressure for 5 minutes. When complete, turn the vent to release the steam. Set aside until cool enough to handle. Shred as much of the flesh of the squash as possible and transfer it to a large bowl. Discard the shells.
4. Heat 2 tablespoons of olive oil and the butter in a large (12-inch) sauté pan over medium heat until the butter starts to sizzle. Add the garlic and cook for just one minute, until fragrant. Immediately, add the shredded squash and sauté over medium heat, stirring occasionally, for 5 minutes, until heated through. Off the heat, stir in the Parmesan, parsley, 2 teaspoons salt, and 3/4 teaspoon pepper. Taste for seasonings and serve hot.

NOTE: Always follow the manufacturer directions for your specific Instant Pot, including on sealing, venting and cooking times.

Parmesan Chive Smashed Potatoes

 Ina Garten Make It Ahead

• 1 pound mixed small Yukon Gold and red new potatoes, scrubbed
• Kosher salt and freshly ground black pepper
• 3 tablespoons good olive oil
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh chives
• Fleur de sel or sea salt

Preheat the oven to 400 degrees.

Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it’s about ½ inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and ¾ teaspoon pepper.

Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

Today is my parent’s 51st wedding anniversary!! I am SO glad that we all said YES to the trip and celebrated them on our Alaska cruise last summer. <3

I hope you have a great week ahead!

Cooking for Jeffrey | Ina Garten Make It Ahead
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