Roasted Spaghetti Squash

When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.

This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! šŸ˜‰

  • 1Ā medium-sized spaghetti squash
  • 2Ā tablespoonsĀ unsalted butter, melted
  • 4Ā tablespoonsĀ turbinado sugar
  • 4 to 6 T freshly grated Parmesan cheese
  • 1Ā pinchĀ coarse salt, plus more to taste
  1. Preheat your oven to 400Ā° F.Ā I set my oven to convection roast.
  2. Line a baking sheet with parchment paper or foil.Ā 
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides.Ā 
  5. Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin.Ā (I used the residual butter that was left on the basting brush.)
  6. Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
  7. Use a fork to scrape out the strings of squash, loosening it so that it’s a spaghetti-like consistency.Ā 
  8. Toss with grated Parmesan, season with salt, and serve.Ā 

Braised Butternut Squash & Bacon Tacos with Arugula

I know that “Taco Tuesday” is a popular dinner plan… It is just a plan that doesn’t work with my kids’ after school schedule. šŸ˜¦ We are trying to have “Soup Tuesday” because everyone has to eat at different times! So, the exciting new plan is to have “Taco Wednesday” – with enough time for my to execute my “Taco Tuesday” recipe from Rick Bayless. šŸ˜‰ Great!

These are wonderful winter tacos featuring one of my favorite combinations- butternut squash and bacon. The tomatillo-chipotle sauce was an added bonus. (as was the arugula!) This recipe was adapted from RickBayless.com. I modified the plating, doubled the recipe, and increased the garlic. Yummy!

I’m sharing my “Taco Wednesday” dish at Fiesta Friday #105 this week! šŸ˜‰ Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!

Yield: Serves 6

  • 8 garlic cloves, unpeeled
  • 6 to 8 medium (about 1 pound) tomatillos, husked, rinsed and cut in half across the equator
  • 2 canned chipotle chiles en adobo, stemmed
  • 1 small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups of chunks)
  • 4 oz (5 thick strips) bacon, cut crosswise into 1/2-inch pieces
  • 1/2 tsp coarse salt, more to taste
  • 1/2 cup fresh goat cheese, crumbled
  • Generous handful fresh watercress or wild arugula
  • 12 to 16 corn tortillas
  1. Set a large (12-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
  2. In a blender, combine the peeled garlic, tomatillos, stemmed chipotles and 2 cups water. Blend to a coarse puree. (I used a Vitamix.)
  3. Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 to 5 minutes. (I used a silicone steaming lid instead of plastic wrap.)
  4. Meanwhile, in a large (12-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes.
  5. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer.
  6. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 20 minutes.
  7. Taste and season with salt (it will need only about 1/2 teaspoon because of the baconā€™s saltiness).
  8. Using a tortilla warmer, or a plate covered with plastic wrap, cover the tortillas with a damp paper towel. Warm the corn tortillas in a microwave for 1 minute.
  9. Top each tortilla with a generous sprinkling of arugula or watercress. Scoop the hot topping over the topĀ and finish with a Ā sprinkling of the goat cheese.

One Year Ago:

Two Years Ago:

Three Years Ago:

If you like this you may also like:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,391 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Strawberry Cream Pie
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ravneet Gill's Perfect Chocolate Chip Cookies
Chicken Stew with Biscuits
Grilled Corn & Avocado Salad with Creamy Feta Dressing
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Simple Barbecue Sauce
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Shortbread Jammers
Lee Brothers' Pimento Cheese
Foodista Food Blog of the Day Badge
%d bloggers like this: