Spaghetti Squash With Pecorino Romano Cream & Walnuts
A favorite at Thanksgiving 2020
1 spaghetti squash (about 2 pounds/910 grams)
1 tablespoon olive oil
1/2 teaspoon chile flakes
1 teaspoon butter
4 cups stemmed and chopped curly kale
2 teaspoons lemon juice
1 teaspoon salt
1 cup (240 ml) Pecorino Romano Cream (recipe below)
1/4 cup (25 grams) walnuts, roasted, salted, and lightly crushed
1 teaspoon chopped fresh parsley
Pecorino Romano cream
1 tablespoon butter
2 teaspoons minced shallot
2 teaspoons minced garlic
1 3/4 cups (420 ml) heavy cream
1/2 cup finely grated Pecorino Romano cheese
1 pinch freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon sherry vinegar
Preheat the oven to 350°F (175°C).
1 tablespoon olive oil
1/2 teaspoon chile flakes
1 teaspoon butter
4 cups stemmed and chopped curly kale
2 teaspoons lemon juice
1 teaspoon salt
1 cup (240 ml) Pecorino Romano Cream (recipe below)
1/4 cup (25 grams) walnuts, roasted, salted, and lightly crushed
1 teaspoon chopped fresh parsley
Pecorino Romano cream
1 tablespoon butter
2 teaspoons minced shallot
2 teaspoons minced garlic
1 3/4 cups (420 ml) heavy cream
1/2 cup finely grated Pecorino Romano cheese
1 pinch freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon sherry vinegar
Preheat the oven to 350°F (175°C).
Cut the spaghetti squash in half lengthwise and scoop out all of the seeds. Place the squash, cut side down, on a sheet pan. Roast for 20 minutes. The interior should be firm, but easily pulled into strands with a fork. Using a fork, gently scrape the squash from side to side into long strands. Set aside.
In a medium sauté pan, heat the oil over medium heat. Add the chile flakes and sauté for 10 seconds. Add the butter, kale, lemon juice, and ½ teaspoon of the salt. Cook until tender, stirring frequently. Add the spaghetti squash strands and the remaining ½ teaspoon salt. Stir to incorporate. Transfer to a serving bowl and mix with the Pecorino Romano cream. Garnish with the walnuts and parsley and serve.
Pecorino Romano cream
In a medium saucepan, melt the butter over low heat. Add the shallot and garlic and cook gently until soft, being careful not to let them brown, about 3 minutes. Add the cream. Bring to a simmer and reduce for 10 minutes. Add the cheese, pepper, salt, and vinegar. Whisk to incorporate the cheese. Remove from the heat and keep warm until ready to use. Any leftover sauce can be stored in the refrigerator for up to 5 days.
In a medium sauté pan, heat the oil over medium heat. Add the chile flakes and sauté for 10 seconds. Add the butter, kale, lemon juice, and ½ teaspoon of the salt. Cook until tender, stirring frequently. Add the spaghetti squash strands and the remaining ½ teaspoon salt. Stir to incorporate. Transfer to a serving bowl and mix with the Pecorino Romano cream. Garnish with the walnuts and parsley and serve.
Pecorino Romano cream
In a medium saucepan, melt the butter over low heat. Add the shallot and garlic and cook gently until soft, being careful not to let them brown, about 3 minutes. Add the cream. Bring to a simmer and reduce for 10 minutes. Add the cheese, pepper, salt, and vinegar. Whisk to incorporate the cheese. Remove from the heat and keep warm until ready to use. Any leftover sauce can be stored in the refrigerator for up to 5 days.