Recipe: Roasted Spaghetti Squash

Posted August 30, 2012 by Literati Lovers in Recipes / 0 Comments

Please note this is not the same recipe featured in The Winemaker’s Dinner by Ivan Rusilko and Everly Drummond. Due to copyright we were not allowed to publish the exact same replica. Recipe by Elizabeth.

• 2 pound (approx.) Spaghetti Squash
• 2 tbsp butter
• 1 tsp cinnamon

1. Halve squash and remove seeds.
2. Place squash cut side down in roasting pan.
3. Add enough water to cover by 1/3, cover with oven safe lid or foil.
4. Roast at 375° until squash is extremely tender, about 1 hour.
5. To check for doneness, pierce with a kitchen fork or paring knife, there should be no resistance.
6. Remove from oven and from pan but keep covered.
7. When squash is cool enough to handle, scoop out the flesh, using fork to separate it into strands.
8. Reheat the flesh by sautéing in butter over medium heat and season with cinnamon.
9. Serve immediately.

I would pair this with an old fashion Verdicchio wine. These wines are making a comeback and can range in price from $15-47 dollars. The taste conjures up visions of the swells of the Adriatic, they are great wines to pair with lighter seafood’s such as shrimp, lobster, mussels and oysters (wine information provided by Karen).

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