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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?