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Spaghetti squash tend to be blander than other squashes, not quite as sweet and delicious on their own or simply seasoned with salt, pepper, and butter—they take well to bold seasonings. Ive had success dressing the roasted, shredded spaghetti squash with butter, Parm, tons of parsley, and a squeeze of lemon as well as this bright, refreshing dressing, which is inspired from a Tamar Adler recipe for sweet potatoes that calls for chiles, lime, and cilantro. Leftover spaghetti squash can be transformed into fritters or patties: Mix with cooked rice, flour, and an egg, form into patties, and pan-fry in neutral oil (like grapeseed or canola) over medium heat for about 5 minutes a side or until golden. Serve with a squeeze of lemon or lime. To make a lemon-parsley roasted spaghetti squash: Toss the shredded spaghetti squash with 2 tablespoons melted butter or olive oil, a heaping half cup of grated Parmesan cheese, 1/2 teaspoon kosher salt, 2 tablespoons lemon juice, freshly cracked pepper to taste, and 1/4 to 1/2 cup finely chopped parsley. Toss, taste, and adjust with more salt, pepper, and lemon to taste.
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| Title: | Spaghetti Squash with Chiles, Lime, and Cilantro Recipe on Food52 |
| Descrition: | Spaghetti squash tend to be blander than other squashes, not quite as sweet and delicious on their own or simply seasoned with salt, pepper, and butter—they take well to bold seasonings. I've had success dressing the roasted, shredded spaghetti squash with butter, Parm, tons of parsley, and a squeeze of lemon as well as this bright, refreshing dressing, which is inspired from a Tamar Adler recipe for sweet potatoes that calls for chiles, lime, and cilantro. Leftover spaghetti squash can be transformed into fritters or patties: Mix with cooked rice, flour, and an egg, form into patties, and pan-fry in neutral oil (like grapeseed or canola over medium heat for about 5 minutes a side or until golden. Serve with a squeeze of lemon or lime. To make a lemon-parsley roasted spaghetti squash: Toss the shredded spaghetti squash with 2 tablespoons melted butter or olive oil, a heaping half cup of grated Parmesan cheese, 1/2 teaspoon kosher salt, 2 tablespoons lemon juice, freshly cracked pepper to taste, and 1/4 to 1/2 cup finely chopped parsley. Toss, taste, and adjust with more salt, pepper, and lemon to taste. |
Spaghetti Squash with Chiles, Lime, and Cilantro
Produce
Condiments
Baking & Spices
Oils & Vinegars
The first person this recipe
Found on food52.com
Food52
Spaghetti Squash with Chiles, Lime, and Cilantro Recipe on Food52
Spaghetti squash tend to be blander than other squashes, not quite as sweet and delicious on their own or simply seasoned with salt, pepper, and butter—they take well to bold seasonings. I've had success dressing the roasted, shredded spaghetti squash with butter, Parm, tons of parsley, and a squeeze of lemon as well as this bright, refreshing dressing, which is inspired from a Tamar Adler recipe for sweet potatoes that calls for chiles, lime, and cilantro. Leftover spaghetti squash can be transformed into fritters or patties: Mix with cooked rice, flour, and an egg, form into patties, and pan-fry in neutral oil (like grapeseed or canola over medium heat for about 5 minutes a side or until golden. Serve with a squeeze of lemon or lime. To make a lemon-parsley roasted spaghetti squash: Toss the shredded spaghetti squash with 2 tablespoons melted butter or olive oil, a heaping half cup of grated Parmesan cheese, 1/2 teaspoon kosher salt, 2 tablespoons lemon juice, freshly cracked pepper to taste, and 1/4 to 1/2 cup finely chopped parsley. Toss, taste, and adjust with more salt, pepper, and lemon to taste.
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