By Kerri Santoro
1 large Kombucha Squash baked, peeled, seeded, small cubed
1 med. Spaghetti Squash baked (left whole; poke with holes bake till tender)
1 bunch Swill Chard, any color stalks, chopped
3 stalks celery, finely chopped
1 med. onion, finely chopped
4 garlic cloves, minced or more to taste
½ tsp. nutmeg
¼ tsp. white pepper
salt to taste
3 T. Sweet butter
2 T. olive oil
3 T. Corn starch add a bit of milk to make it smooth but not thick
¾ cup cream
1 cup milk or more to desired thickness
Preheat oven to 400 degrees; Wash both Squashes, leave them whole; poke holes in them all over; Place in glass pan and bake until tender, about an hour. Remove from heat let cool until can be handled.
While the squash is baking, prepare the cream sauce; In a good size stock pot, melt the butter and heat the oil together; Add the celery, onion and sauté stirring until very tender then add stalks of Swiss chard, sauté this until a golden brown. Then add garlic, Swiss chard chopped leaves, cook till tender; Add nutmeg, white pepper, salt stir though. Then add cream and milk and corn starch mixture. Bring to boil on med / high heat stirring constantly so the mild doesn’t burn. Boil for a minute or so until thickened; Set aside.
Remove Spaghetti strands easily with a fork (they should come out very easy if squash is completely done. Cut the Kombucha squash in half, scoop out seeds and discard, then peel the green skin. Dice the flesh of the squash and fold into the cream sauce. Serve over the Spaghetti squash.