Spaghetti Squash and Squid
Grilled Calamari with Spaghetti Squash and Shiitake Mushrooms in a Roasted Garlic Cream Sauce
Fall is here and that means tons of gourds and squash ideas to stick to your bones while the temperature drops. I was using this recipe to test out thanksgiving flavors, trying to coax out the sweetness from the spaghetti squash. Saving that base flavor profile in my mind means that I can riff variations on that theme when the end of the month approaches. I’m planning on using deep and intense flavor profiles for this turkey day, but a man can only live on harissa once a week. Hee hee. Recipe follows, let me know if you have any questions!
Line a baking sheet with parchment paper (yes, go out and buy some). Using a small paring knife, pierce holes around the entire spaghetti squash. Roast in a 400 degree oven for 40 minutes. Allow to cool. Cut in half and scoop out the seeds. Break away strands with a fork and set aside before serving.
To make the roasted garlic cream sauce, put a handful of garlic cloves in a small nonstick pan with enough oil cover garlic halfway. Add a heavy hand of Kosher salt. Cook over low heat and flip when one side is golden brown. Cool for a few more minutes. Separate garlic from pan and set aside, saving the oil for another use (omg roasting potatoes!).
In another pan, add 2 cups of cream and bring to a boil. Mash garlic cloves, stir into cream sauce and reduce over low heat until it coats the back of the spoon (you can strain the sauce at this point). Season.
Toss the spaghetti squash with the cream (a little goes a really long way) and serve it with your favorite protein – I think crab cakes would KILL if they were sittin’ on this. That night, I grilled some calamari steaks that I should have really sauteed in a pan. OH WELL LIVE AND LEARN I GUESS. NEXT TIME PLZ.
YAY Autumnal recipes! 
~Spec
