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Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth

Serves: 4, with extra broth
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1 whole spaghetti squash
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 large onion, diced
1 shallot, sliced
2 cloves garlic, sliced
Leaves from 1 fresh thyme sprig
6 cups chicken stock
1 cup white wine
1 to 2 tablespoons honey
1/2 cup thinly sliced red bell peppers


Heat oven to 300 degrees. Line one baking sheet with a Silpat or parchment paper.

Halve the squash crosswise and scoop out the seeds and any loose flesh surrounding them. Place the seeds and loose flesh on the prepared baking sheet and flatten into a single layer.

Place the squash halves in a second baking sheet cut side-down and add 1/4 inch of water to the pan. Bake the squash and the seeds side by side on the middle rack of the oven, checking often for doneness, until the seeds are crisp and the squash is tender, 30 to 40 minutes.

Let the squash cool slightly, then, using a fork, remove the strands of the squash from the skin, transfer to a plate, and season with salt and pepper. Let cool completely. Reserve 1 cup of the roasted seeds; save the remainder for a snack.

In a large saucepan, melt the butter over medium heat.  When the butter is foamy, add the onion, shallot and garlic and season with salt and pepper. Cook, stirring frequently, until softened.

Add the thyme and reserved seeds and season with salt and pepper.  Add the chicken stock and white wine and bring to a simmer. Continue to simmer until the seeds have rehydrated, about 20 minutes. Season to taste with salt and pepper.

In small batches, transfer the mixture to a blender. Blend until smooth and thickened, 5 to 7 minutes. Strain through a fine mesh strainer set over a large bowl. Repeat with the remaining broth. Season to taste with salt, pepper and honey.

In a large skillet, combine the squash strands, bell peppers and enough of the squash seed broth to coat the vegetables. Heat gently until warm and serve.

Photo Credit: Katie Archibald Woodward

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