I don’t usually use this blog to brag, but I just made such a good supper that I couldn’t resist.
I had a spaghetti squash that I needed a sauce for, and some cooked chicken, half a can of diced tomatoes, and some leftover coconut milk. How to season it to make it other than bland?
I took a bag of frozen chestnut puree from my freezer (from last fall, remember?). In a small saucepan, I brought the tomatoes to a boil, and broke in about 1/2 cup of the puree, then added about the same amount of coconut milk. Added 1 cup of diced, cooked chicken; heated just through, poured over the squash (which had been sliced and baked for 20 minutes, then forked into strands); garnished with chopped parsley, then sprinkled with finishing salt, it was amazingly good.
Spaghetti Squash With Chestnut Puree
You could probably do this with commercially-packaged chestnuts, as well, but mine came from my backyard. It makes all that effort last fall worth it.
