This past Saturday FMO held its annual Iron Chef of the Ozarks Competition to benefit Ozarks Food Harvest. The three chefs that competed were Chef Chadwick Isom of Hy-Vee Springfield, Chef John Allen of Aviary and Chef James Martin of Gilardi’s Ristorante. The chefs prepared three creations using market ingredients and presented each dish to our judges and sampled their dishes to the public. After the judges and customer’s votes were tallied- Chef Chadwick Isom was declared the 2014 Iron Chef of the Ozarks. Congrats to Chef Isom and thank you to all our chefs for helping FMO raise over $700 for Ozarks Food Harvest!
Chef Isom has been kind to share his winning recipes with us. Look for two other recipes this week.
Mediterranean Spaghetti Squash
1 fall squash – Spaghetti
2 T. Olive oil
1 onion thin sliced
2 cloves crushed garlic
1 T. Italian seasoning
½ cup fresh grated parmesan cheese
½ cup chicken broth
Salt and pepper
Optional fresh chopped parsley to garnish
Baking the Squash
Split the squash in half with a heavy knife they have a thick rind be careful. A home trick is to start the knife with two hands then use a meat mallet to pound the knife through the rest of the squash. Now scoop out the seeds then place the cut/flat side down on a cookie sheet sprayed with the pan spray. Bake at 325 for 55 – 60 minutes or until when you push on the shell of the squash it gives and is soft. Take out of the oven and cool for 15 minutes then hold with a towel while you scoop out the meat with a fork into a bowl. It will be in long strands like pasta.
Sautéing the Spaghetti Squash
In a large skillet start with the olive oil and onions on medium for 10 minutes or until soft. Now turn the skillet up to medium high and add the garlic, Italian seasoning, and squash. Sauté for several minutes just until the garlic starts to brown then add chicken broth take off the heat. Season with salt and pepper then add parmesan and serve.
Chef Tip- serve with roasted pork, chicken, or fish seasoned up with Italian style herbs