Spaghetti Squash with Lemon, Cream and Herbs (Vegetables) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spaghetti Squash with Lemon, Cream and Herbs (Vegetables)

1¼ hours 25 minutes active

Spaghetti Squash with Lemon, Cream and Herbs (Vegetables)

Spaghetti squash is a mildly flavored late summer to early fall variety with flesh that, as the name suggests, can be raked apart into long, spaghetti-like strands after cooking. In a recipe from “Root to Leaf,” Atlanta chef Steven Satterfield tosses roasted spaghetti squash with a light, creamy herb sauce. Not only did we riff on his combination of ingredients, we learned that halving the squash crosswise instead of lengthwise will yield the longest, most spaghetti-like strands because the fibers grow in a spiral around the seedy core of the squash. We think pumpkin seeds and sage leaves toasted in butter are perfect flavor and textural accents for this autumnal dish.

4

Servings

Tip

Don’t halve the squash lengthwise, as directed in most recipes. You’ll get the longest spaghetti-like strands if the squash is cut crosswise. Also, be sure to remove the skillet from the heat while you remove some of the pumpkin seeds and sage so there’s little risk of scorching.

1¼ hours

25 minutes active

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