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November 19, 2012
Butternut and acorn squash are my go-to squash, but for a recent photo shoot I picked up a couple of spaghetti squash. Why don't I eat this variety more often? The light yellow flesh is sweet and delicate, and when scratched with a fork, transforms into slender strands that resemble the pasta it gets its name from.
Spaghetti squash will probably pop up on Thanksgiving tables, and those leftovers can be re-purposed in this recipe. If you're starting from zero, I've included a recipe that needs only some melted butter, brown sugar, salt, and pepper. The squash is mixed with sage and shallots, then tucked into a crusty roll along with a generous handful of sharp, creamy cheddar cheese.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
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