Sprout & Pea

This dish is inspired by both my mom’s deli­cious spaghetti squash and a dish i had at a local restau­rant a few years ago. Grow­ing up, one of my favorite side dishes with din­ner was my mom’s sim­ple spaghetti squash with honey and but­ter. It was like candy with my din­ner, only it wasn’t overly sweet and I was get­ting my daily veg­gies in. It wasn’t until I saw a spe­cial for spaghetti squash on the menu at Lodge one night that I thought of the deli­cious stringy veg­etable as a main course. With dou­ble inspi­ra­tion in hand, I decided to make my own twist on this, com­bin­ing my mom’s recipe for spaghetti squash with a few of the top­pings from my din­ner at Lodge– with a few tweaks. Read more:

This post is inspired by my meal the other night at Lodge in Brook­lyn.  It was a spe­cial that night – spaghetti squash with goat cheese, truf­fle oil, wal­nuts and pars­ley (I would have skipped the pars­ley as I have an extreme dis­like for the stuff).  Oh my this was deli­cious. I had wanted to make spaghetti squash so I decided I would try to recre­ate this.  A friend had his own spaghetti squash recipe he wanted to try and so the spaghetti-​​squash-​​off com­menced!
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