Roasted Spaghetti Squash

Spaghetti Squash is high on our list of favorite winter squash.  I like to roast it in the oven until it starts to caramelize.  Sometimes I dress it up with a drizzle of garlic or basil oil, a sprinkling of parmesan cheese, or a quick sage and brown butter sauce.  Yummo!

Oh, and the spaghetti-like strands are a great low-carb substitute for shredded potatoes if you want to make faux hash browns.  

Cut the squash in half - most people cut it across lengthwise, but you'll get longer strands if you cut it across the equator.

Remove the seeds.  I find a sturdy ice cream scoop is the best tool for the job.  I like this one.

Can you see how the strands of "spaghetti" grow in circles?

Drizzle with a little olive oil and sprinkle with salt and pepper if you like.  Place cut side down on a half sheet pan.  I'm using a pan I reserve just for roasting vegetables.

And here we are - cooked to perfection.

Cool until you can handle them easily, then use a fork to separate the strands.

Remember, you can cut your spaghetti squash either way, but cut it across the equator (as shown on the right) for the longest strands.

Items used to make this recipe:

(affiliate links)

• best ice cream scoop https://amzn.to/3s0guve

• half sheet pan https://amzn.to/3g8J3AO

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Roasted Spaghetti Squash

Printable Recipe

Ingredients

• 1 spaghetti squash

• olive oil

• kosher salt and ground pepper

Directions

1. Preheat oven to 350F.

2. Cut spaghetti squash in half and scoop out the seeds.

3. Brush cut surface of squash with olive oil; sprinkle with salt and pepper

4. Place squash cut side down on sheet pan.

5. Bake in oven for 45-60 minutes.

6. Cool slightly and use a fork to separate squash into spaghetti-like strands.

Update

• For the longest strands of "spaghetti", cut squash in half through the middle or the equator, rather than lengthwise as shown in the photos above.

Brussels Sprouts with Bacon and Onions

Brussels sprouts are one of my favorite veggies.  They get such a bad rap, but I think that's because most of us grew up eating them boiled until they turned gray and mushy.  Thankfully we've discovered much more appetizing ways to prepare them these days.  This version is so good, it just might end up on my Thanksgiving table.

Start by cooking some thick bacon until it's nice and crispy.

Remove the bacon from the pan and saute the onions in the bacon drippings.  Oh my!

When the onions turn translucent, add halved Brussels sprouts.

Cook, stirring every now and then, until the Brussels sprouts begin to caramelize and soften.

During the cooking process, a delicious brown "fond" will form in the bottom of your saute pan.  Add a tablespoon of rice vinegar to loosen that wonderful brown flavor into the dish.

Mmm, almost done!

When the sprouts are "crisp tender", stir in the reserved bacon.  Taste carefully and season with salt and pepper before serving.

Enjoy!

Items used to make this recipe:

(affiliate links)

• 3-quart braiser https://amzn.to/3G8I5PD

• large saute pan https://amzn.to/32P4lAI

• my favorite nakiri knife https://amzn.to/3uirfvH

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Brussels Sprouts with Bacon and Onions

makes 4-6 servings

Printable Recipe

Ingredients

• 4 slices thick bacon, cut crosswise into 1/4-inch wide pieces

• 1 large onion, minced

• 1 pound fresh Brussels sprouts, trimmed and cut in half lengthwise

• 1 tablespoon rice vinegar

• salt and pepper to taste

Directions

1. In a large saute pan (or braiser) over medium heat, cook bacon until crisp; remove bacon from pan, but reserve bacon drippings.

2. Still over medium heat, saute onions in bacon drippings until soft and translucent.

3. Add Brussels sprouts and toss frequently until they start to caramelize a bit and become "crisp tender".

4. Add rice vinegar to deglaze pan and stir in reserved bacon.

5. Season with salt and pepper.