Serious Eats: Recipes
Dinner Tonight: Spaghetti Squash With Butter
It's always nice when recipes come plastered on the vegetable I'm buying, especially when it is bought at the farmers' market. The instructions were simple: Cut the squash in half, place in a preheated oven at 375°F, roast for an hour. When done, the squash would have innards like long strands of pasta. Hence the name, I presume.
For some reason, I'd never had this before and was doubtful it would work. But the proof's in the bowl, I guess. The recipe mentioned adding a sauce on top, but I don't think it really needs it. The squash is so flavorful that it requires just a little butter and salt and pepper to elevate it to a full meal.
