Spaghetti Squash Frittata
Preheat broiler. Combine 1 cup cooked spaghetti squash, 4 eggs, lightly beaten, 2 Tbsp chopped Italian parsley, 3 Tbsp grated parmesan, 1 cup finely chopped red onion, 3-4 garlic cloves, minced, ½ tsp salt, ½ tsp pepper, and 1/8 tsp cayenne in a large mixing bowl. Melt 1 Tbsp of butter in a large oven proof skillet. Pour mixture into skillet and cook over low heat for about 12 to 15 minutes. Transfer to a broiler for 2-3 minutes or until the top is browned.
Spaghetti Squash Pancakes
In a large mixing bowl combine 6 cups cooked spaghetti squash, 1/3 cup flour, and ½ cup grated parmesan cheese. Mix well. In a large skillet melt 1 tbsp of butter or olive oil over med-high heat. Spoon the squash mixture into the prepared skillet. With a fork press to form an evenly thick cake. Repeat to fill the skillet. Cook the cakes until the bottoms are evenly browned, turn over and brown the other side. Continue until you’ve used all the batter. Keep the cakes warm in a low oven until you are ready to serve. Use additional butter or olive oil as needed for cooking. Sprinkle the cakes with salt and pepper and serve with sour cream and/or apple sauce.
Spicy Stir-Fried Burdock Root and Carrot
Scrub about 1/4 lb of burdock root and ¼ lb of carrots and julienne. Heat 2-3 Tbsp of vegetable oil in a wok or skillet over high heat. Stir-fry the burdock root until slightly softer, about 3 to 5 minutes. Lower the heat to medium and add the 2 tbsp sake, 1 tbsp sugar, and 2 Tbsp soy sauce. Continue simmering over medium heat until the liquid is almost completely reduced to a glaze. Add some shichimi togarashi or crushed red pepper flakes, to taste. Garnish with white sesame seeds (Shichimi togarashi is a piquant Japanese spice blend that has many variations. Red peppers, sansho peppers, dried orange peel, hemp seeds, poppy seeds, dried seaweed bits, and sesame seeds are some of the most commonly used ingredients.)
Celeriac Miso Soup
In a large pot submerge about 20 square inches of Kombu seaweed in 5 cups of water, and let soak for 15 minutes. Put over medium heat and bring to the boil. Remove from heat and add ¼ cup packed bonita flakes (these are smoked fish flakes available in Asian grocery stores). Let soak for 3-4 minutes until flakes begin to sink. Strain the solids from the liquid and return the broth to the pot. Reserve the Kombu and cut some of it into thin strips, if desired to add to the soup. Stir in 2 Tbsp white miso and add 1 lb of celeriac that has been trimmed of tough skin and chopped into ½ inch cubes. Let cook over low heat for 20-25 minutes, until celeriac is tender. Add finely chopped scallion or leek for garnish and serve. Serves 6-8.