One of winter’s most versatile offerings, spaghetti squash can be baked, roasted, steamed and sautéed, to be served as a vegetable or a lower calorie stand-in for pasta. Naturally sweet spaghetti squash is not only a dieter’s dream food, it’s rich in vitamins like beta carotene and folic acid. Ranging in color from deep orange to pale ivory, this veggie is brightening winter menus across the country.
Spaghetti Squash “Pasta” with Tiger Shrimps and Tomato Sauce; $18
Small Plates Restaurant
Warm Squash “Fettucine” with Tomato Romesco and Parmeasan; $8
Wood-Grilled Hudson Valley Duck Breast: spaghetti squash, chestnuts, golden raisin jus; $28
Chile Relleno: Stuffed Chile Poblano, Zucchini Sofrito, Chihuahua Cheese, Spaghetti Squash, Tomato Fondue; $17.95
True Food Kitchen
Spaghetti Squash Casserole: Fresh mozzarealla, organic tomato and zucchini; $13