Join! 12 weeks for $1

Milk Street Recipe

Spaghetti Squash with Lemon, Cream and Herbs (Vegetables)

1¼ hours 25 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.