Uncategorized

Spaghetti Squash Pasta With a Harvest Ale

I’ve only recently started making spaghetti squash and I love it. It has a lot of the same flavors as plane old pasta and a very similar texture. It’s also really easy to prepare. Since we’re nearing the end of the harvest season in the northeastern part of the US, I felt a harvest ale was prefect for this pairing.

The Beer:

november-13th-2016-005It seems like pumpkin ales and Oktoberfest style beers are inescapable from the end of August to the start of November. Omme Gang Brewery from Cooperstown NY crafted the harvest ale Grains of Truth. It has nice bottle art and does stand out next to the more colorfully painted pumpkin beers that are still on the shelves. I’m excited for the change in fall beer.

Style: A harvest ale with 5.2% alc. per vol. The bottle recommends serving at 40ºF/5ºC.

Color: Copper tones mixed with amber

Aroma: Rich and bread like

Taste: Rich and earthy

Level of Recommendation: I would love to have this beer after harvesting from my garden all day. It has a lot of deep fall like flavors.

The Food:

What you’ll need: november-13th-2016-002

  • 1 Spaghetti squash
  • Zucchini
  • Onions
  • Olive oil
  • 1 canned tomato sauce
  • Italian herb mix
  • Garlic
  • Salt
  • Pepper

To start off, preheat your oven to 400ºF. With a very sharp knife cut the spaghetti squash in half length wise. Scoop out the seeds. Rub olive oil, salt, pepper, and Italian herb mix over the inside of the two half slices. Place the spaghetti squash with the insides down on a metal baking pan. Allow to cook in the oven for at least 20 minutes (depending on the size of the squash) or until it’s easy to scrape the walls of  the squash with a fork.

Cut up the zucchini, onion, and garlic. Add some olive oil to the pan and saute the onions. As the onions start to become clear, add in the zucchini and garlic. Allow to saute for a little longer (about 2 minutes). Add in the tomato sauce and sprinkle in Italian herbs.

Take the spaghetti squash out of the oven. With a fork, scrape the walls of the squash to create the spaghetti like strings. Add to the tomato sauce and vegetables. Mix well and serve.

The Pairing: november-13th-2016-007

The beer has a very earthy flavor in contrast to more acidic pasta. It tastes well balanced. The beer is rich, while the pasta is a little lighter. I love the fall flavors. I feel the beer complements the pasta’s flavors.

Level of Recommendation: This pairing is great for a chilly late fall night.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s