Spaghetti Squash and My New Favorite Restaurant

September 12, 2015

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

Ingredients

1 medium sized spaghetti squash
1/2 cup butter (I used Kerrygold Salted from Costco)
1 medium/large yellow onion, diced
2 garlic cloves, minced
salt and pepper to taste

Directions

Roast spaghetti squash in the oven (use a knife to poke holes all over the squash, put on a baking sheet in a 400 degree oven for 30-40 minutes until a knife is easily inserted).
Remove the squash from the oven and let it cool a little.
Cut the squash open long ways.
Scrape out the seeds in the middle and discard.
Use a fork to scrape out the squash which will know resemble spaghetti noodles and set aside.
Melt 1/4 cup butter in a large pan over medium heat.
Add the onions to the pan and saute until they start to turn brown. This step is what makes the squash taste so great. You want brown bits to start forming on the bottom of the pan.
Scrape brown bits from the bottom of the pan and add in the garlic, cooking until fragrant.
Add in the rest of your butter and let it melt.
Add the squash and some salt and pepper.
Mix everything together and continue cooking the squash for another 10 minutes.
Taste and add more salt and pepper if needed.

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