I recently celebrated my 31st birthday and my awesome husband took me to what I have declared to be my new favorite restaurant (well, one of them anyways). Southern Roots, a quaint little farm-to-table restaurant in Jamestown, NC, is absolutely delicious. This was only my second time there but everything about it is wonderful (the food, wine, atmosphere, and even the aprons that the servers wear). Some of our dishes included gouda pimento cheese, seafood risotto, grouper with sweet potato slaw, and the very best spaghetti squash I have ever eaten. I asked our waitress if she could give me any tips as to how the spaghetti squash was made and she willingly gave me a few pointers. With a spaghetti squash in my produce basket just waiting to be eaten, I decided to try recreating what we had at Southern Roots. I will say, and my husband agrees, that it was pretty darn close. You really want to make this and plan on doing it soon. Trust me, it’s that good.
Sauteed Spaghetti Squash
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