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.
This recipe is excerpted from Where There’s Smoke: Simple, Sustainable, Delicious Grilling. Read our review.
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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I am so disappointed to say that this recipe was a huge disappointment. To begin with my squash would have taken at least 1 hr. to cook at 325 degrees. I grilled it on the BBQ, following the oven roasting and followed all the directions. It had little flavour at all, so I had to cook it for longer. I ended up resorting to adding salsa and grated parmesan to make it taste good enough to add to our dinner as a side dish. I won't make it again!
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