Sprout & Pea

I love nights when spon­tane­ity takes over and before you know it you’re sit­ting down enjoy­ing a big home cooked meal and a mil­lion laughs with a few of your clos­est friends. Sun­day was one such night, and I wanted to make some­thing spe­cial for the won­der­ful folks gath­ered around my table, so I decided to get fancy and break out the truf­fle oil. I also had a big but­ter­nut squash lay­ing around that I had for­got­ten to include in a veg­gie roast the other night, so I wanted to fig­ure out a way to incor­po­rate it into the meal. Read more:

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: