Spaghetti squash is a strange ingredient. In its whole form, it is the most perfect-looking yellow orb, kind of retiring in nature, especially when put next to some of the more unruly kids in the squash family. Even when it is cut in half, it offers no hint as to the provenance of its name. Not until the tender flesh is cooked and the halves are squeezed does the stringy, spaghetti-like texture show itself. Spaghetti squash is very tasty, but with a mild flavor; it lacks the potent sweetness of some other squash varieties. It is best to start it in the oven, then finish it on the grill to ensure that it cooks in the time you expect it to.
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Reprinted with permission from Where There’s Smoke © 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
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