Snow is on our local mountains, so winter is not far away. The farmers market has all but closed except for apples and a bounty of winter squashes – pumpkins, acorn, and butternut squashes. That means lots of soup, pies, and acorn squash roasted with maple syrup or brown sugar. My favorite squash is spaghetti squash, because it is so versatile, and the strands hold their crispness even with cooking. We usually eat it with just butter, salt, and pepper. Of course, you can substitute it for spaghetti with marinara. I decided to do a riff on a pasta dish that Jacques Pépin demonstrated years ago on his television show. That recipe has become a favorite, especially when we are in a hurry for lunch or a light dinner. This time I just substituted spaghetti squash.
RECIPE
Spaghetti Squash with Parmesan and Poached Eggs
Ingredients
- medium spaghetti squash
- 4 tablespoons butter
- 4 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
- ¼ cup finely minced parsley
- 1 clove garlic, minced
- poached eggs
Method
- Pierce the squash several times with a metal skewer, going all the way to the center. This is important. Otherwise you will have an explosion and mess in your oven
- Bake the squash in the middle of the oven pre-heated to 350°F (190°C) for 1 hour. Test for doneness by piercing with a sharp fork. The squash should be tender.
- Remove the squash from the oven and let rest for 5 minutes until you can handle it comfortably. With a large, sharp knife, cut the squash in half lengthwise.
- Scrape out the seeds. Then, with a fork, scrap out the flesh into a bowl. The squash will form spaghetti-like strands.
- Stir in the butter, olive oil, Parmesan, and parsley. Season to taste with salt and pepper.
- Place individual servings in pasta bowls and top each with two poached eggs.
- You should be able to make four servings.
From the Family Table 