Sunday Dinner

I wanted to make dinner for a much smaller than usual Sunday Dinner™ – and were returning from Ashland and the Oregon Shakespeare Festival, and was at a Gay Buddhist Retreat, so we were three fewer than normal. With Autumns crisp clear weather yesterday, I wanted something that reminded me of Fall, so I made a Potato and Leek Soup and roasted a Spaghetti Squash.

I love that squash: you take a largish spaghetti squash, split it lengthwise and scoop out the seed. Then place it cut side down in three-quarters inch of water in a baking dish and place into a fairly fast oven (400F) for 45-60 minutes. Remove it from the oven and set it aside to cool enough to handle. While the squash is cooling, place a stick of butter into a small sauteé pan and put three or four minced cloves of garlic upon the butter, being careful not to let the garlic touch the pan – place the pan over very low heat until the butter is brown – the garlic will be nicely toasted without being bitter.

When cooled enough, take a fork and run the tines over the flesh, which creates the “spaghetti” – the fork separates the thin strips of squash flesh into spaghetti-like structures. Place the squash into a large bowl, pour the browned butter and garlic mixture into it, and stir in three or four tablespoons of grated parmesan cheese and salt and pepper – transfer the squash mixture to a casserole dish and cover with a thin layer of parmesan, and broil until the cheese is golden brown.

This is a classic way of eating spaghetti squash, and it so yummy it breaks one’s heart with joy.

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