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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.
pound spaghetti squash, halved crosswise and seeded
Kosher salt and ground black pepper
01Heat the oven to 400°F with a rack in the lower-middle position. Rub the cut sides and cavity of the squash halves with the 1 tablespoon softened butter, then season with salt and pepper. Place the squash halves cut sides down in a 9-by-13-inch baking dish. Add ¾ cup water and the thyme sprigs, then bake until the squash yields when pressed firmly and the flesh easily pulls away from the skin, 35 to 45 minutes. Remove from the oven and set aside until the squash is cool enough to handle.
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