Root & Bone’s Squash Spaghetti
8 years ago by
Erik
You could say I was an “early adopter” (guys, I am so in on the tech lingo, just ask G ;) to Root & Bone. Josh and I went to eat there the first week they opened and we like to consider ourselves regulars. Truth is we have a bit of an emotional connection to the restaurant—we had our first date at Yardbird in Miami which is another southern spot where the team behind Root & Bone once worked. If you’re in Miami you should go, trust me!
But my diet has been a bit crazy in the last few months since I was diagnosed with gastroparesis (I’ll tell you all about it soon!) and it’s really hard for me to eat, well, most things, without feeling sick. So when I found this spaghetti squash dish on their menu I was partly excited and mostly terrified, since I’m not eating too much dairy these days, but I went for it. And I can tell you it’s DELICIOUS! Like, I came into the studio the next day and told everyone they had to go just to eat this dish, not just the fried chicken (which is also sublime).
I’m so glad you’ll be able to enjoy this little taste of the South at home, and it couldn’t be a better time of year for some warm, yummy spaghetti squash. Bon appétit!
Spaghetti Squash
Jeff McInnis and Janine Booth, Root & Bone NYC
Serves 4
1 spaghetti squash
¼ cup cream
1 tsp butter
0.25 oz crushed toasted hazelnut
1 tsp grated Parmesan
1sprig thyme
1 tsp ricotta cheese (room temperature)
1 egg
White Vinegar
Pinch of salt and pepper
Preheat the oven to 375 degrees. Cut the squash and half lengthwise. Drizzle with olive oil and season with salt and pepper. Sprinkle the squash halves with the thyme and then wrap each in aluminum foil and place on sheet tray in the oven. Allow this to cook at 375 until tender, approximately 30 to 45 minutes. When squash is tender, remove the aluminum foil and pull apart the flesh with a fork, creating strands that are the consistency of spaghetti.
Meanwhile heat the cream in a pan along with a tablespoon of butter over medium-low heat until it simmers. Add the spaghetti squash to the cream and butter and season with salt and pepper. Cook the cream for about 3-4 minutes, until it is reduced and has a sauce-like consistency. Sprinkle Parmesan into the squash and cream mix and stir with a spoon until the cheese has melted.
Bring a small pot of water to a simmer. Add a small dash of white vinegar to the steadily simmering water. Crack the egg into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto paper towel.
Smear the ricotta on a plate and place spaghetti squash next to it. Top the squash with the poached egg, sprinkle with the toasted hazelnuts to finish.
Bon appétit!
Root & Bone | 200 E 3rd St, New York, NY 10009 | +1 (646) 682-7076
Seriously with all this ingredients i prefer to have real Pasta inside and not Squash…when i want to eat light i do squash spaghetti with tomato sauce ,oil olive spices and that’s it …no cream no cheese no butter….this is light and i am sure will not cause you any digestion problem….try this and you will see !!!
with love
Yael Guetta
http://www.ftwwl.com
it looks so delicious! yum! :)
http://littleaesthete.com/
Looks really good and I bet it tastes awesome! :)
https://sofaundermapletree.wordpress.com
God that looks delicious! Sorry to hear about your diagnosis Emily, good that you are generally avoiding dairy. How do you do with seeds? Quinoa is great, and I’ve recently rediscovered millet, which I soak overnight in filtered water with a squeeze of lemon, then drain, rinse and cook like rice. Very good either sweet or savory, very nutritious and I think quite digestible. Chia pudding is also nice – I make it with almond milk. Also I’m curious about the fact that you included a set of spiralizers in the “Shop the Story” section, even though you don’t really need them with spaghetti squash. I have the Veggetti and like it but I’m not sure it will hold up well over time. Is there one brand in particular that you’ve landed on? Thanks and good luck with your eating! :)
Holy yummy!
http://www.distinguisheddiva.com/2016/01/fashionable-iphone-cases.html
Quelle recette delicieuse et saine. J’habitais en France auparavant et je n’avais pas entendu le mot gastroparese mais cela a l’air penible! Bonne recuperation
I’m definitely trying to cook this for dinner tonight!
http://www.theeyetraveler.com/museum-of-fine-arts/
Oh god it looks delicious! x
http://jessicawoods.fr
Miammmm! Looks delicious!!!! <3
Xxx
Petite and So What?
Looks great dear! I need this now!
http://www.theavantguardian.com
It makes my heart cry to see spaghetti ruined like this… in Italy we would never eat an egg over a spaghetti dish… T_T
There are no spaghetti in this recipe, only squash.
Yes, exactly! It’s made out of squash so it’s gluten free… and a little more guilt-free ;)
Bonjour la phrase “Parsemez le mélange courge/crème de parmesan, mélangez avec une cuillère jusqu’à ce que le fromage ait fondu” est difficile à comprendre parce qu’il manque une virgule entre “crème” et “de parmesan”, à part ça cela me parait délicieux !
It looks absolutely delicious, thanks for the recipe!
http://fashion-soup.com/
Looks delicious! :9
Big Dreamer
Yummy!!! Delicious!!
Passa a trovarmi VeryFP
A runny egg over anything is very unappealing. I really diskike this photo!
This looks so delicious. Gotta try it soon!
This looks incredible! My mouth is watering.
http://maryconroyalmada.com/
that seems so delicious , definitely to try :)
xo xo from Paris
http://www.rosesinparis.com
Wow this look so much delicious. I want it.
http://dressmecasual.blogspot.com.eg/
thank you for this–it looks great! i have pre-diabetes (35 years of eating too many carbs + bad genes) so i am desperate for pasta replacements. i’ll try this out for my family, since i’m trying to teach my kids to eat better, hoping they won’t end up like me.