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Spaghetti squash is a wondrous vegetable, one of our fall favorites. The flesh cooks into long, tender strands like, well, spaghetti, only sweet and earthy-tasting. Cooks sometimes make the mistake of tossing spaghetti squash with robust pasta sauces that obscure the delicate taste. Here, inspired by classic cacio e pepe, we treat it gently, tossing the cooked strands with a simple sauce of minced garlic and shallot warmed in olive oil, black pepper, and freshly grated Parmigiano-Reggiano cheese. Serve this with our Whole Roasted Chicken, Roasted, Herbed Beef Tenderloin, or—for an inspired vegetarian meal—next to Kale and Potato Mash with Romesco Sauce.
This uber-premium Italian wine is effusive in aroma, with dried rose petals, sweet cherry and clove. Perfect with the delicate flavors of spaghetti squash.Shop on Glassful ›
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...