This post is inspired by my meal the other night at Lodge in Brooklyn. It was a special that night – spaghetti squash with goat cheese, truffle oil, walnuts and parsley (I would have skipped the parsley as I have an extreme dislike for the stuff). Oh my this was delicious. I had wanted to make spaghetti squash so I decided I would try to recreate this. A friend had his own spaghetti squash recipe he wanted to try and so the spaghetti-squash-off commenced!
His involved dumping some marinara sauce on top and using the squash in place of spaghetti. This actually tasted pretty delicious and I think is an excellent alternative when you don’t feel like being weighed down with all of the starch and carbs in pasta.
For my variation, I simply added a drizzle of honey, goat cheese and scallions. The combination was quite good and the dish did have potential.
The failure came with the actual cooking of the spaghetti squash. Growing up, my mom would cook it in the microwave and it was always the perfect consistency (note: my mom is a former professional chef and could probably cook a turkey in the microwave and it would come out mouthwatering and juicy). We tried this microwave method and it was lets say not so successful, so into the oven it went where I think we overcooked it and it dried out in some spots. Aldente spaghetti squash does not work quite as well as aldente spaghetti. We did get something good out of this little competition (besides some good old fashion fun) – I decided to roast the squash seeds with a little Adobo. My mom and I used to do this with pumpkin seeds when I was little and they tasted just as I remembered.
I’m posting my mom’s recipe for spaghetti squash here because – well, it’s mom’s spaghetti squash and you can’t go wrong with that.
serves 4-6 as side dish
1 large spaghetti squash
½ stick unsalted butter
½ cup honey
*I’m substituting microwaving directions for oven directions because when it comes down to it plastic + microwaves = bad for you:
Cut spaghetti squash in half and place face down on baking sheet. Bake for 30 minutes at 350 degrees or until you can easily insert a knife into the squash with little resistance.
-Using a fork, shred out the ‘spaghetti’ strands from the 1st half and add butter and honey.
Mix thoroughly while other half cooks.
-Shred and mix in 2nd half and taste. See if you want to add any more butter or honey.