Spaghetti squash is fun, but what to do with it? Try it slicked with pesto, heaped on crostini and accented with some salty ham.
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Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch.
Butternut and acorn squash are my go-to squash, but for a recent photo shoot I picked up a couple of spaghetti squash. Why don't I eat this variety more often? The light yellow flesh is sweet and delicate, and when scratched with a fork, transforms into slender strands that resemble the pasta it gets its name from.
[Photograph: Blake Royer] Adapted from Food Network. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....
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...