I’ve been inundated with recipes and recommendations from friends and acquaintances.  Some of the recipes are their very own, others are favorites from magazines and newspapers.

It is the season of thanksgiving and sharing so, herewith, I share others bountiful harvests.

Robert Wyatt is a friend and editor extraordinaire who lives in upstate New York in a wonderful house in the woods that seems to hang in the trees along  with many, many real books.  He makes bread, lots of bread, and while I haven’t gotten a recipe from him yet, as a connoisseur of bread, if he recommends it, I know I’m in good hands.   Recently, he recommended an article by New York Times’s Mellissa Clarke about Molly Killen’s “St Louis Gooey Butter Cake” because “It is almost a bread.” and “Its stern attention to butter is admirable.”

Here’s the article.

http://www.nytimes.com/2009/11/04/dining/04appe.html?ref=dining

and the link to the recipe:

http://www.nytimes.com/2009/11/04/dining/041arex.html?ref=dining

Gena Fitzgerald is another friend, former television producer, who now does good work as executive director of the Journalism Center on Children & Families.  To reciprocate for the recipes she’s gotten over the past few months, including the inestimable Barry Yeoman’s vegan chile, she offered a fabulous roasted spaghetti squash recipe.

I’m not a fan of food masquerading as something else or that substitutes for something more caloric, but this sounds delicious and Gena says that she’ll never again microwave or steam spaghetti squash.    I’d undercut the healthy aspects of this recipe by tossing it with a store-bought Al fredo sauce.  Yum.

Roasted Spaghetti Squash
Cut the squash in half, scoop out the seeds and throw out. Rub the insides of the squash with olive oil. (And use it liberally!)

Then season the squash with kosher salt, pepper, garlic powder, and thyme.  (Note from Gena: It is perfectly fine with dried thyme, though I used fresh last nite and it was off the charts. I’m also going to try it with fresh rosemary.)
Put the squash face down on a roasting pan. Bake at 350 for about 45 minutes.  (If you have one of those incredibly large squash, it might need an hour or more.)

The olive oil caramelizes the squash while it roasts.

More next time.

Melkam  Megeb.  Bon appetit.  Buen provecho.  Mànmàn chī!  Guten Appetit!  Dober tek!   Selamat makan! Nush olsun! Svādiṣṭ khānā