Spaghetti Squash Coffee Herbs Flowers

Ingredients

For the squash:
  • Spaghetti squash large
  • Extra virgin olive oil
  • Salt, pepper
For the coffee cream:
  • 500gr heavy cream
  • 250gr coffee bean roasted
For the vinaigrette:
  • Red onions
  • Agave syrup
  • Balsamic vinegar
  • Extra virgin olive oil

Preparation

1

To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

2

Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.

3

Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.

4

Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!

Coffee cream

Bring the cream to a boil in a saucepan with the coffee bean, remove from the heat and let it sit overnight in the fridge. Filter and whip.

Vinaigrette

Bring the cream to a boil in a saucepan with the coffee bean, remove from the heat and let it sit overnight in the fridge. Filter and whip.

Plating

Crack some cashew. Make a crumble with a goat cheese. Put on spoon of coffee cream in a plate, set the squash on top of the coffee cream, and poor some vinaigrette, season with salt and pepper then put on top the cashew, the cheese and finish with the micro greens and flowers.

Contact us

email us: info@senseartcatering.com

call us: 786-307-1675

Appointment only