Spaghetti Squash is on the Menu
Famous chefs give spaghetti squash the 5 star treatment.
Spaghetti Squash gets the 5 star treatment!
Like most people interested (read: obsessed) with food and cooking. I spend a good amount of time trolling the internet to look for new ideas or good food reads. Sometimes I’m looking for something really specific or want a solid recipe where I don’t have to worry about whether it will work, but a lot of the time it’s just idle googling. What’s funny is that after poking around for a while it’s pretty clear that certain cooking methods, and particularly certain vegetables, can be trendy.
Once you notice for the first time it becomes impossible to un-see it too. The only comparison I can think of is like being alerted by a friend to a security camera on the street, and then noticing that everywhere you go, at all times, you’re surrounded by cameras. When vegetables are in vogue it’s almost as if there’s some kind of conspiracy going on and some massive, multinational corporation has decided that it’s time to shift the market toward Asian pears, or multicolored carrots, or dandelion greens. Or, to be a little more grounded, kale and cupcakes.
Spaghetti squash is one of those vegetables that probably will never have a moment in the sun in the same way that kale and Brussels sprouts have. People have a hard time getting excited about squash and large, thick-skinned squash can be a bit intimidating. That doesn’t mean that people aren’t doing interesting things with them though, and it’s definitely worth reviewing what preeminent food people are doing.
If you want to highlight the naturally mild flavor of spaghetti squash and enhance it with herbs and butter, this looks like an easy and straightforward attempt. Butter makes everything better after all, a lesson I learned from Julia Child.- Squash Lover
This past December The Atlantic ran a video featuring their in-house, Doogie-Howser-esque doctor James Hamblin alongside healthy food guru Mark Bittman. In the video (which is definitely worth a watch), Hamblin and Bittman prepared spaghetti squash cooked simply with brown butter, nutmeg, and sage. It’s an easy recipe, nicely prepared (and similar to my own recipe here at Forq for spaghetti squash with brown butter, marjoram, goat cheese, and walnuts), and it helps to highlight the fact that big names have found something worth saying about what is really a pretty humble squash. One particular highlight is at the very end when James Hamblin discovers he has accidentally thrown his suit jacket into a full trash can.
Emeril presents us with a recipe, courtesy of foodnetwork.com, which pairs spaghetti squash with freshly cut herbs and butter. It’s not the world’s most mind blowing recipe, but not everything needs to be. If you want to highlight the naturally mild flavor of spaghetti squash and enhance it with herbs and butter, this looks like an easy and straightforward attempt. Butter makes everything better after all, a lesson I learned from Julia Child.
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Rachael Ray is definitely one of the punching bags of the food world, and admittedly I’m not one of her biggest fans. That being said, her recipe for spaghetti squash with spicy roasted tomato marinara looks pretty damn solid. It does seem a bit labor intensive, but her sauce hits a lot of great notes and incorporates not only fresh chiles for heat, but also anchovies for an umami undercurrent. Also, the fact that it calls for you to actually create an enhanced stock (even if it does call for canned chicken stock as a base) is pretty baller, considering that it would be easy to cut corners with this part of the recipe.
Deb Perelman (Smitten Kitchen)
Deb Perelman’s recipes, which come to us by way of her phenomenally popular website smittenkitchen.com, can be a bit hit or miss. While the recipes, and accompanying photographs, look phenomenal, she has a tendency to under season and at times things can be more complicated than you might originally think. Her recipe for Moroccan spiced spaghetti squash looks solid though. The recipe is simple and essentially makes a spice-enhanced butter which gets stirred into the cooked spaghetti squash flesh. The proportions do make me think that this recipe might be a bit underseasoned, but it’s an easy recipe to try and the flavor combination sounds quite complimentary.
Other foods we’re featuring on Forq
Perfectly Cooked Salmon SkinGiving salmon skin a chance; how to cook and eat this crispy treat.
Indian Style Kofta MeatloafKofta is a minced meat on a skewer.
Why not make a giant one to have as meatloaf?
Chocolate Quinoa CookiesThe quinoa in these cookies makes them extra moist and fluffy! My ultimate chocolate cookie.
Spaghetti Squash FrittersNo excuses are needed to justify making these delicious, Southwest-flavored fried squash pancakes.
Mexican-inspired MeatloafMake it as spicy as you like, serving it with salsa and guacamole.
Sweet Potato Quinoa BurgersSweet potato makes a brilliant binding agent in these vegan burgers. Add whatever extra veggies you fancy!
Eggs with Asparagus, Mushrooms, and Garlic ScapesThis dish uses some of the true gems of the late spring and summer and combines them with farm fresh eggs for a dish you’ll want to make again and again.
Who’s Cooking Today
Jacob Dean is a freelance food and travel writer, recipe tester, and culinary product reviewer based in Washington, D.C. He is a regular contributor to The Cook’s Cook Magazine, DCist, Industree, has freelanced as a recipe tester for the New York Times, and has been published by the Washington Post. Jacob has tried over twelve hundred unique beers (he keeps count).
You can find him online at jacobdeanwrites.com, on Twitter as @SchadenJake, and on Facebook as Jacob Dean Writes.
More delicious spaghetti squash recipes!
The full FORQ spaghetti squash archive, straight from our FORQ Enthusiasts.
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