Creamy Spaghetti Squash

 

Spaghetti-Squash

It was after having lunch with some former colleagues at Baco Mercat in downtown L.A., that I first had this dish. It was so delicious I became obsessed with recreating it at home. I tried to analyze what the ingredients were based on the description in their menu and then improvised by adding other things I thought would taste good.

My recipe is a three step process of making creamed corn and roasting a spaghetti squash then combining the two with a little cream and butter. This is a luxurious side dish or a substantial vegetarian entree.
Creamy Spaghetti Squash
Step 1

Creamed Corn
Adapted from a recipe from Alton Brown

Servings:  3 cups

Ingredients

1/2 onion, diced
1 diced jalapeño pepper
3 slices of bacon crumbled
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper
Directions

In a saucepan over medium heat, sweat the onion and Jalapeno pepper in butter and salt until translucent.  Cook bacon and crumble and set aside.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Add crumbled bacon.  Remove the rosemary. Season with freshly ground black pepper.

Step Two

Roasted Spaghetti Squash

1 Medium Spaghetti Squash

Take a fork and poke holes in several places on the squash and place on a roasring pan in a 375 degree oven and bake for 1 hour until you can easily pierce the squash with a fork or knife and it easily comes out.

When the squash is done, cut off both ends and split it in half and scoop out the seeds. Then take a fork and rake it lengthwise across the flesh. It will shred into spaghetti like strands. Put them in a bowl. Add two tablespoons of butter and mix thoroughly.

Step Three

Combine the Creamed Corn and Spaghetti Squash and add enough Cream to make the mixture silky and luxurious. Top with a mixture of browned Hazelnuts and Bread Crumbs and shards of Parmesan Cheese.

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