There was leftover spaghetti-squash sitting in the fridge for two days now. It's unbelievable how many of those tiny little yellow vegan spaghetti live in a not too big squash. My dinner consisted of, guess what, spaghetti-squash today. The third day in a row I was eating this funny vegetable now, I had it like real spaghetti with a spicy tomato sauce on Tuesday, yesterday the leftover for lunch and today I just stirred it with crumbled eggs in my pan. I definitely needed some change, but still there were some of the yellow noodle look-alikes waiting to be eaten.

There also have been lots of apples in this kitchen during the last week. Hence combining the two dominating ingredients of my last weeks cooking experience somehow was the natural idea that came in my mind. And see, it turned out not just beautiful but also delicious. I loved it! The nutty sweet caramelized squash together with the almost sour frozen apple creme. And not a single second I was reminded of the ongoing repetition of apples and don't-make-me-restate-this-vegetable-again.



Here's the recipe (serves 2):

Ingredients:
~ 8 Tbs of leftover spaghetti-squash (honestly, don't by one just to make this desert. It would last to feed your whole neighborhood with frozen Apple desert)
4 Tbs sugar
2 Tbs unsalted butter

2 apples
1 lemon
2 Tbs dried cranberries
1 tsp Cinnamon
100g Greek yoghurt (Quark if you are a lucky person living in Germany)
1 Tbs milk

Preparation:
1. Melt the butter in a pan at medium heat, stir in the sugar and spaghetti-squash. Wait a little while until the spaghetti is golden and starts to turn brown. Let them cool down on plate in a good looking shape (sound easier than it actually is, it's a mess with all the meldted sugar,...)
2. Puree the sliced apples (keep the apple skin - makes the result look much nicer) together with the dried cranberries, juice of half a lemon and the cinnamon. Make sure to keep two or three thin apple slices for decoration.
3. Mix milk and Greek yoghurt.
4. Fill the yoghurt and afterwards the mashed apples in a plastic bowl and freeze for at least 2 hours.
5. Decorate nicely on a small plate, top with caramelized squash pieces and enjoy.




I apologize for all the mistake I made in my first English post. Since this is part of the apple blog event I decided to make it readable for more people.