Serves 6
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1 large spaghetti squash (about 6 lbs), halved and seeded
3 tablespoon extra-virgin olive oil, divided
2 cloves of garlic, minced
½ teaspoon red pepper flakes
¼ cup chopped flat leaf parsley, plus more for garnish
2 tablespoons nutritional yeast
zest of 2 lemons
½ teaspoon kosher salt
4 oz of bottarga*
microplane or grater
METHOD
1 Preheat oven to 425° F. Rub the cut sides of spaghetti squash with 1 Tablespoon of oil, season with salt and paper and roast cut side up on baking sheet for 40 minutes or until tender and starting to brown, slightly. Remove from oven and let cool.
2 Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat along with garlic and red pepper flakes until just fragrant. Remove from heat.
3 Once the spaghetti squash is cool, scrape the flesh from the rind with a fork into a mixing bowl and separate the strands gently to reveal their spaghetti like strands. Toss with the garlic-pepper olive oil along with the chopped parsley, nutritional yeast, lemon zest and salt.
4 Add the cooled potatoes and chicken to the soup and simmer for 5 minutes. Stir in the lemon juice and salt.
5 Shave or grate the Bottarga over the spaghetti squash and sprinkle with additional lemon zest and chopped parsley. Serve immediately.
*Bottarga is an Italian specialty ingredient of dried cured fish roe that is shaved or thinly sliced as a garnish on dishes to give a deep robust umami flavor. It is often used as a substitute for Parmesan cheese and can be found at Italian specialty grocers
The Carousel thanks Jesa Henneberry for this recipe.
