Spaghetti Squash With Pecorino Romano Cream & Walnuts

October 23, 2019
3 Ratings
Photo by Copyright © 2019 Emily Dorio.
  • Prep time 25 minutes
  • Cook time 45 minutes
  • Serves 2 as a main course or 4 as a side
Author Notes

"I've always been amazed by the ubiquity of spaghetti squash. Of all the amazing varieties of squash, how did it become a grocery store staple? For years I paid no attention to this humble little squash. One day Ben suggested we put it on the menu. I brushed it off. Spaghetti squash? Bah, humbug! But Ben persisted, and as he often can be, he was right. Roasted and pulled into its namesake strands, it came alive when tossed in a rich, creamy Pecorino Romano–laden sauce and topped with crushed walnuts and fresh parsley. From ho-hum to magnifique. For extra depth, try adding a little crunchy garlic chile oil."

Reprinted with permission from The Saltwater Table by Whitney Otawka, published by Abrams Books © 2019. —Food52

What You'll Need
  • Spaghetti squash
  • 1 spaghetti squash (about 2 pounds/910 grams)
  • 1 tablespoon olive oil
  • 1/2 teaspoon chile flakes
  • 1 teaspoon butter
  • 4 cups stemmed and chopped curly kale
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 cup (240 ml) Pecorino Romano Cream (recipe below)
  • 1/4 cup (25 grams) walnuts, roasted, salted, and lightly crushed
  • 1 teaspoon chopped fresh parsley
  • Pecorino Romano cream
  • 1 tablespoon butter
  • 2 teaspoons minced shallot
  • 2 teaspoons minced garlic
  • 1 3/4 cups (420 ml) heavy cream
  • 1/2 cup finely grated Pecorino Romano cheese
  • 1 pinch freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon sherry vinegar
  1. Spaghetti squash
  2. Preheat the oven to 350°F (175°C).
  3. Cut the spaghetti squash in half lengthwise and scoop out all of the seeds. Place the squash, cut side down, on a sheet pan. Roast for 20 minutes. The interior should be firm, but easily pulled into strands with a fork. Using a fork, gently scrape the squash from side to side into long strands. Set aside.
  4. In a medium sauté pan, heat the oil over medium heat. Add the chile flakes and sauté for 10 seconds. Add the butter, kale, lemon juice, and ½ teaspoon of the salt. Cook until tender, stirring frequently. Add the spaghetti squash strands and the remaining ½ teaspoon salt. Stir to incorporate. Transfer to a serving bowl and mix with the Pecorino Romano cream. Garnish with the walnuts and parsley and serve.
  1. Pecorino Romano cream
  2. In a medium saucepan, melt the butter over low heat. Add the shallot and garlic and cook gently until soft, being careful not to let them brown, about 3 minutes. Add the cream. Bring to a simmer and reduce for 10 minutes. Add the cheese, pepper, salt, and vinegar. Whisk to incorporate the cheese. Remove from the heat and keep warm until ready to use. Any leftover sauce can be stored in the refrigerator for up to 5 days.

See what other Food52ers are saying.

  • Linda Barman
    Linda Barman
  • Marie Ximena Cotte
    Marie Ximena Cotte

2 Reviews

Linda B. January 8, 2020
added a can of drained cannellini beans to the kale to make it a "meal" and it was great.
Marie X. November 24, 2019
This was lovely. We don’t celebrate Thanksgiving in France so I just made this as a Sunday night dinner main. As I didn’t need the heavy richness of a holiday dish I used half the butter and replaced the heavy cream by a mix of tangy Greek yoghurt and white wine, stirred directly in the pan with the squash 2-3mn before serving so that the wine could evaporate. To avoid it being too acidic because of the yoghurt + wine + lemon I omitted the vinegar. My favourite spaghetti squash dish, hands down. Thank you!