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Prep time
25 minutes
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Cook time
45 minutes
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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
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Ingredients
- Spaghetti squash
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1
spaghetti squash (about 2 pounds/910 grams)
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1 tablespoon
olive oil
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1/2 teaspoon
chile flakes
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1 teaspoon
butter
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4 cups
stemmed and chopped curly kale
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2 teaspoons
lemon juice
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1 teaspoon
salt
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1 cup
(240 ml) Pecorino Romano Cream (recipe below)
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1/4 cup
(25 grams) walnuts, roasted, salted, and lightly crushed
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1 teaspoon
chopped fresh parsley
- Pecorino Romano cream
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1 tablespoon
butter
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2 teaspoons
minced shallot
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2 teaspoons
minced garlic
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1 3/4 cups
(420 ml) heavy cream
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1/2 cup
finely grated Pecorino Romano cheese
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1 pinch
freshly ground black pepper
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1/4 teaspoon
salt
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1/4 teaspoon
sherry vinegar
Directions
- Spaghetti squash
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Preheat the oven to 350°F (175°C).
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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.
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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.
- Pecorino Romano cream
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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.
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