This dish comes from Rebecca Weitzman, formerly of Thistle Hill Tavern in Park Slope, which has closed, and now at Chalk Point Kitchen. Weitzman is known for her love of vegetables and this transformative approach to spaghetti squash, a tough cookie for many cookies, is a great example of her cooking.
Usually I like to cook fun side dishes at Thanksgiving…I like to do either nice composed salads or baked vegetables or gratins. Here is a version of a similar dish I have made the last couple of years.
Spaghetti squash is one of those vegetables you never quite know how to handle. This recipe adds spice, greens and all-around deliciousness.
Serves 6-8 as a sideTotal time: 45 minutes
1 large spaghetti squash, cut in half lengthwise
1 Tbsp. chopped garlic
1 tsp. chili flakes
Extra virgin olive oil
Kosher salt and black pepper
1 cup hearty greens–kale, spinach, or swiss chard work well
2 Tbsp. toasted pumpkin seeds
1 cup roasted tomatoes
1 cup chopped parsley
1 cup feta or goat cheese
1/8 cup toasted bread crumbs
Cut in half and then place the spaghetti squash skin-side down on a baking rack. Sprinkle generously with salt, pepper, most of the chopped garlic and chili flakes, and olive oil. Bake at 375 for 25 minutes. Flip the squash over so the skin side is facing up and cook for an additional ten to 15 minutes. Remove from the oven when fork tender and let cool. Using a fork, scrape the squash from the skin and set aside.
In a large sauté pan, combine olive oil with the rest of the chopped garlic and chili flakes. Cook lightly. Toss in the greens just to wilt, and add the pumpkin seeds, roasted tomatoes and chopped parsley. Season the mixture with salt and pepper, and toss well in the pan. Combine well with squash. Spoon the mixture into a shallow baking dish and sprinkle the top with goat cheese and bread crumbs. Drizzle with olive oil and bake at 400 for five to ten minutes. The top should be golden brown. Serve right in the baking dish and enjoy.