Gardens (and grocery stores) are overflowing with fall’s
favorite veggie: squash. There are tons of things you can do with it, but this
is one of our favorite recipes. The stringy flesh of spaghetti squash looks and
tastes like spaghetti, especially when roasted and garnished with Parmesan
cheese. You can also top the strands of spaghetti squash with homemade tomato sauce.
Serves 6 to 8
1 medium spaghetti squash, about 3 pounds
3 tablespoons olive oil
1 teaspoon coarse sea salt
2 tablespoons salted butter
2 tablespoons finely chopped flat-leaf parsley
¼ cup grated Parmesan cheese
1. Preheat the oven to 375ºF.
2. Cut the spaghetti squash in half lengthwise. Place the
halves, cutside up, on a baking sheet. Drizzle the olive oil evenly over the
squash. Sprinkle each half with ½ teaspoon of the salt. Roast until the squash is
tender, about 1½ hours. Let stand until the squash halves are cool enough to
3. Use a large spoon to scoop up the cooked squash, working
across each half rather than lengthwise. The flesh should separate into
strands. Put the strands in a large bowl. Add the butter and parsley and toss until
the butter has melted. Sprinkle with the cheese before serving.
Recipe reprinted with
permission from Chronicle Books. For more farm-fresh recipes, check out At the Farmers’ Market with Kids by
Leslie Jonath and Ethel Brennan, out now.