ALDI All opinions are ours Details of Giveaway below
Do you think about pairing wine with food? In my adventure at Washington Wine Country I learned some things about matching my new friend, the sommelier Leslee Miller First, you must taste the wine and food together in your mouth. is not good enough just to sip and then grab a bite – wine and food must be in your mouth at the same time – it's all about flavors that complement the flavors, and trying to get that closer to you reality. Second: The pairing of wines is not limited to high class refined foods. You can be as low as you want. Leslee was all about pairing a sparkling wine with white puffs of cheddar cheese. Cheese and wine sprouts? Yes, please
So I think Leslee would be proud of my suggested association for this dish. This new recipe is a mac & cheese spaghetti squash, just as comforting and inviting as it sounds. This is our new favorite way to slide squash nutrients into a naturally gluten-free take on traditional pasta. The roasting of this squash transforms its entrails into long "noodles". Here, we even saved the shell to serve as a serving dish. Spaghetti squash noodles are mixed with Béchamel sauce with cream cheese and Gruyère cheese. Gruyère adds a little sophistication to the dish, with a pinch of nutmeg and a hint of white wine vinegar. This one works as a main course or a side (Alex and I have a long-standing debate on this subject ). For me, it's a main dish: I could see it as an adorable vegetarian thanksgiving main dish or a meatless Monday dish. Combine it with some vegetable sides such as crisp salad or roasted Brussels sprouts .
And of course, pair it with wine! During my trip to Washington, I was able to try a wide variety of wines made in Washington exclusively for ALDI. Among the wines I've tried, to make up for the rich dairy in this recipe, I wanted something crisp and pie. A white wine or a sparkling wine could work here, so I've listed both below! Alex and I served with the Crystal Creek Cellars Chardonnay, which had exactly the good taste of Granny Smith for balancing the spaghetti squash with cheese. Here are the wines we recommend for pairing:
- Chardonnay Crystal Creek Cellars (87 points) * $ 7.99 – If you do not like the woody chardonnay, this one is for you. Aromas of Granny Smith apples and hints of pear, toasty oak and a hint of vanilla. Combines well with roast chicken, fettuccine with Alfredo sauce or seafood.
- House of Sparkling Raw Joy (89 points) $ 11.49 – If you know me well, you will know that I am big fan of bubbles. This one was adorable! Inviting aromas of apple and peach open at the front, leading to a light, medium-bodied mouthfeel and round effervescence. Goes well with crustaceans, strong cheeses or apple and walnut salad.
- Great Brut Series Lot (91 points) $ 13.99 – This wine has just received the BTI Gold Medal Award! Again, I'm a big fan of bubbles, and this one hit me. Lot Grande Brut Series is created in the true Champagne style Champenoise style and aged a minimum of three years in the bottle. Deliciously effervescent with flavors of green apple and citrus followed by a dry finish. Pair well with poultry, seafood or spicy foods.
* The scores are from Beverage Tasting Institute (BTI).
You can find these wines at your local ALDI retailer; uses this store locator to find a store near you. We also bought a specially selected Gruyère cheese from ALDI, which is an award – winning product: it is a winner of the gold medal Chefs in America. Let us know if you are trying any of these products;
Giveaway: To celebrate the holidays and food and wine pairings, we give ALDI $ 50 to fill up your favorite wines! Follow us on Instagram for more details
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This recipe is …
and gluten free.
Macaroni and Spaghetti Squash Cheese
- 2 large spaghetti squash (about 5 pounds)
- 6 ounces of Gruyère specially selected (about 2 cups shredded Jarlsberg or a mixture of Gruyere and Cheddar)
- 2 tablespoons country butter without salt
- 2 tablespoons cornstarch Baker's Corner
- 2 cups
- 1½ teaspoons of kosher salt, divided
- ¼ teaspoon ground nutmeg Stonemill
- Pepper freshly ground black Stonemill
- 1 teaspoon white wine vinegar
- ] Stonemill's paprika for garnish
- Italian parsley, finely chopped for filling
- Preheating the oven at 400F
- Using a large, sharp knife, cut the spaghetti squash in half. Scrape the seeds with the help of a spoon and sprinkle the cut sides with olive oil. Place the cut squash on a baking sheet and roast until it is tender and easily pierced with a knife, about 30 to 45 minutes depending on the size of the squash (check at 30 minutes regardless) . When the squash is finished, use a fork to carefully scrape the flesh of each half into "noodles", taking care to keep the squash shell intact. Place the noodles in a colander or colander and drain for 10 minutes to remove additional moisture. Keep squash shells for serving.
- In a medium saucepan, heat the butter over medium-low heat until it is melted. Add cornstarch and mix until smooth. Over medium heat, cook until mixture becomes light, golden sand color, about 2 to 3 minutes
- Meanwhile, heat the milk until it is soft. either hot (microwave in a glass measuring cup or pan). Gradually add hot milk to butter mixture by whisking continuously until smooth. The first addition of milk will drop the mixture, continue to whip and add milk until it becomes smooth. Bring to a boil and cook for 3 to 5 minutes until thick, whisking frequently. Remove from heat and stir in 1 teaspoon of kosher salt, nutmeg and several black peppercorns. Stir in 1⅓ cup of cheese until it melts, then add the white wine vinegar and remove from the heat.
- Add the drained squash into the pan, then mix with the cheese sauce and ½ teaspoon of kosher salt. Taste and add extra salt if desired depending on the size of the squash. Pour the mixture into the squash shells, spreading the mixture evenly between the shells. Sprinkle each squash with the rest of the cheese and sprinkle with paprika. Cook until cheese is melted, about 10 minutes
- Serve, sprinkle with chopped parsley and serve hot.