So Much for Scraps

Perhaps you too suffer small twinges when faced with throwing away odd scraps of food.  These days I’m becoming increasingly aware of the waste factor and I try to think before chucking food.  In the heat of the moment there are still plenty of times when I’ll do the ‘should I, or shouldn’t I?’ shuffle and toss away—only to regret it later.

The latest such event proved to be a good lesson in why I need to pay attention when that twinge hits.  It happened while prepping tender red chard leaves for a fast brunch dish.  At the time I wasn’t much interested in the stems, they were in my way and I was ready to pitch.  I took another look at the intensely  beautiful burgundy stems, and in that moment my better self intervened. Instead of sending them arbitrarily to the trash I dropped them in the fridge instead. I’d deal with them later.

The next day I consulted Lindsay-Jean Hard’s Cooking with Scraps cookbook to get her take on chard stems. She says they are well worth roasting, grilling, pickling, even steaming… and my plan began to take shape.

I considered my obvious resources and centered on a small spaghetti squash that needed attention and a jar of fresh mozzarella balls marinating in a yummy garlicky evoo herb blend.  I’d keep it simple; I’d steam the squash and stems, liven them up with a little of the marinade, perhaps tuck in a bit of cheese, maybe some fresh basil, and see how that all works.

Steamed Spaghetti Squash & Red Chard Stems

Despite its appearance, spaghetti squash is very forgiving to prepare—I’ve even had success cooking it in the microwave. For manageability, I prefer smaller squash, 1½ to 2-pounds in size. My plan here is to cook both the squash and stems at the same time in the Instant Pot. It’s the pot-in-pot concept in which you layer 2 or more dishes or items into the pot and steam them simultaneously.

I’ve read cutting spaghetti squash in half, across its mid-line, will cook faster than lengthwise, plus yielding longer strands and using less space. I accumulated over ½ cup of seeds while scraping them out of the squash, and sampled one; they were mild and meaty. Again, my better self stepped forward and I set them aside;  they were well worth saving for a short brine and fast roast in the microwave.  I figured they might not make it today, but they’re enough for a later snack, a salad topping, or other such.   I’m on a roll with scraps—when I’m paying attention there are benefits all over the place!

Marinated Red Chard Stems & Spaghetti Squash

I move on and place the two squash halves in the Instant Pot on a trivet with 1 cup water. The stems are cut into smaller lengths, tossed with a bit of marinade for flavor and moisture, and sealed in a foil packet.  It’s all layered in the Instant Pot and set for 7 minutes under pressure. That’s it.  Once cooked and removed, the squash drains a few minutes to release excess moisture from steaming.

Ah, the stems, the stems… what a surprise. They are earthy, tender, and absorb just enough marinade to elevate them straight to delicacy status.  The sweet spaghetti squash is a perfect foil, lightly seasoned with salt, red pepper flakes, the marinade further helps to separate the strands. The ruby red stems are folded in like jewels and pieces of mozzarella meld into the warm spaghetti squash.  This is an affirmation to slow down and give scraps a chance.

Steamed Spaghetti Squash & Red Chard Stems

Ingredients
1½ – 2 pounds spaghetti squash
stems from 1 bunch red chard
Marinade
3 Tbsp olive oil
1 clove garlic mash & sliver
1 tsp fresh rosemary or thyme
¼ tsp sea salt and coarse ground pepper
1-2 tsp white wine vinegar
1 fresh round mozzarella or 1 cup other melting cheese
¼ tsp crush red pepper flakes
fresh basil or other herbs

Instructions

  1. To prepare marinade, combine olive oil, garlic, herbs, salt and pepper and whisk in the vinegar. If time permits, marinate the mozzarella overnight in the fridge.
  2. If the chard stems are large, cut them lengthwise into ½” thick strips and then into 1-2” lengths and place in medium bowl. Lightly drizzle with about 1 Tbsp of marinade and toss to coat.
  3. Carefully cut the spaghetti squash in half across its mid-section. Remove seeds and set them aside.
  4. In liner of Instant Pot, add 1 cup water and place trivet in bottom.  To preheat, set pot to Sauté More.  Wedge the squash halves sideways in the pot on the trivet.  Place 18” length of foil on work surface and pile chard stems and marinade in center; wrap and fold foil to seal packet and wedge into pot with squash.
  5. Seal lid and set pot to Hi Pressure for 7-8 minutes, depending on squash size. When time is up, disconnect pot, let stand 5 minutes and then release remaining pressure.  Carefully open pot. The squash should be fork tender; remove the squash to drain upside down for 5 minutes. Open foil packet and check stems, they should be tender and fragrant.
  6. To assemble, loosen squash with fork into spaghetti like strands and place in medium bowl.  Season lightly with marinade, salt, red pepper flakes, and toss. Gently add the chard stems. Slice the mozzarella and tuck into the warm squash to soften. Sprinkle with fresh herbs. Serves 2.

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