Anticiplate

Summer is over. Enter Spaghetti Squash. 

 

I wait for that day each year when I see the first batch of Spaghetti Squash at my local market. My mom used to grow them in her garden in Virginia, and I took for granted not having to pay for them by the pound. But, even though they can get expensive as far as vegetables go, they are well worth the extra change!

 

I have rarely seen a recipe for spaghetti squash that does not consist of a red sauce, and turkey meatballs. Are we really trying to trick our taste buds into thinking that spaghetti squash tastes like pasta? I am not arguing with the delicious taste of those dishes, but I would love for the spaghetti squash to be a bit more showcased, without masking it’s buttery flavor with tomato sauce. 

 

How do you like to cook spaghetti squash? 

 

Prep time: 20 minutes

Cook time: 45 minutes

Serves 4

*Adapted from Emeril Lagasse

 

1 lb. spaghetti squash, halved lengthwise and seeded

4 tbsp. unsalted butter

2 tbsp. plus 1/4 c. minced shallots

1/4 tsp. ground cinnamon

Pinch of freshly grated nutmeg

1/2 c. all purpose flour

1 tbsp. garam masala

Kosher salt and black pepper

4 (8 oz.) lamb steaks, I used lamb shoulder but you could also use chops

1 tbsp. olive oil

2 firm but ripe pears, peeled and chopped

1 tsp. fresh ginger root, minced

1 tsp. lemon zest, grated

2 tbsp. dry white wine

2 tbsp. brandy or pear brandy

1 c. chicken stock

1/4 c. fresh parsley, chopped

1/4 c. toasted pumpkin seeds, chopped

 

In a large pot, place the squash, cut side down, and fill the pot with 2 inches of water. Bring to a boil. Cover and reduce to simmer. Cook for 25 minutes or until skin can easily be pierced with a knife. Remove, drain, and cool. 

 

After the squash is cool enough to handle, using a fork, scrape flesh of skin into long spaghetti like strands. Discard the skin. 

 

In a large saute pan, heat 2 tbsp. butter over medium heat. Add 2 tbsp. of shallots and cook for 2 minutes or until softened. Add the cinnamon and the nutmeg. Add the squash, stirring to coat. Cook, stirring for 1 minute. Remove from heat and keep warm until ready to serve. 

 

In a shallow dish, season flour with garam masala. Season lamb steaks or chops generously with salt and pepper. Then, lightly dust lamb in flour, shaking off excess. 

 

In another large skillet, melt 1 tbsp. of butter and 1 tbsp. of olive oil over medium-high heat. Add the steaks and cook until golden on each side, about 4 minutes. Remove and cover to keep warm. 

 

Add the remaining shallots to the pan and cook stirring for 1 minute. Add the pears and cook for another 2 minutes, or until softened. Add the ginger, zest, wine, and brandy. Bring to a boil. Stirring to deglaze the pan. When the liquid is reduced by half, add the stock. Swirl in 1 more tbsp. of butter and add accumulated juices from the resting lamb. Stir and remove from heat. 

 

To serve, place spaghetti squash in the middle of 4 plates. Top with lamb steaks or chops and spoon sauce over the top of the whole dish. Garnish with parsley and pumpkin seeds.