Music City Mise: Roasted Spaghetti Squash
May 21, 2015
If you're a busy girl like me, you know the struggle of actually eating a home-cooked meal all too well. The sweet folks at Music City Mise make it possible. Professionally-trained chef and founder of MCM Libby Sibley is looking to enable and empower Nashvillians with the ability to cook a wholesome meal for yourself and your loved ones. Music City Mise provides locally-curated dinner kits and in-home cooking guidance. They prep your dinner, show you how to cook it, and minimize the frustration of time and food waste in the kitchen. I had the opportunity to cook one of their recipes in my home last weekend. Bon appétit!
Another exciting aspect of Music City Mise is the opportunity for improvisation. Libby explained one of her favorite parts of the dinner kit is the "ability for the cook to make the food however he or she actually wants to eat it." I'm totally into that. My canvas bag full of fresh goodies was delivered right to my door, all locally sourced and organically grown. Below is Music City Mise's recipe for my spaghetti squash dinner, but I've added my notes for how I adjusted according to my tastebuds. Enjoy!
Simple Roasted Spaghetti Squash with Sorghum Berries, Bacon & Fresh Herbs
- Spaghetti Squash
- Sorghum berries
- Olive Oil
- Salt & Pepper
1. Preheat your oven to 450 degrees F, with a roasting pan heating up inside. When oven is preheated, place spaghetti squash skin side down. Drizzle with 2 TBSP of olive oil, 2 tsp. of salt and freshly ground black pepper. Coat surface evenly and cook for 20-30 minutes, until starting to brown. Remove, let cool until cool enough to handle. (My Note: You can also cook your spaghetti squash in the microwave, ha!)
2. Pour your sorghum berries in a pot with a lid and cover with 2 inches of water. Cover with lid; bring to a boil. Reduce to a simmer, and cook until tender: about 20 minutes. Drain, add salt and pepper to taste. (My Note: Sorghum berries cook quicker if they are soaked in water first.)
3. Cook your bacon until crispy in a sauté pan.
4. When spaghetti squash is cool enough to handle, use a fork to scrape the spaghetti squash strands out onto your plate or a bowl. It will look like spaghetti! Finish with salt and pepper to taste, and a drizzle of good quality extra-virgin olive oil. (My Note: I left the strands inside the squash. The squash acts like a bowl!)
8. Combine sorghum berries, bacon bits and fresh herbs. (My Note: I put the bacon on the squash strands and split my fresh herbs between a sprinkling on the squash and mixed into the sorghum berries.)
9. Prepare your salad. (My Note: I added a pinch of salt and pepper, a little lemon, and a dab of olive oil.)
Tutorial Videos Included!
If you're always in a flurry, Music City Mise is a simple, easy alternative for eating healthy, at home, and with the best local ingredients possible. You can choose your portioned meal from their weekly menu or build your own kit. Delivery and pickup are both available, and you don't have to buy a monthly subscription or membership. I'll just be over here eating my squash. Yum!