Spaghetti Squash with Smoked Labneh & Shishito Peppers 748x748
Entrees

Spaghetti Squash with Smoked Labneh & Shishito Peppers

Ingredients

  • 3 pounds butternut squash, peeled and juiced
  • ½ pint organic ketchup
  • ¼ pint organic molasses
  • ¼ pint Dijon mustard
  • ¼ pint raw apple cider vinegar
  • 1 tablespoon organic garlic powder
  • 1 tablespoon organic onion powder
  • 1 tablespoon paprika
  • 1 tablespoon smoked Spanish paprika
  • 1 tablespoon coriander
  • 1 tablespoon black peppercorns
  • 2 star anise pods
  • 1 tablespoon fennel seed
  • 1 teaspoon chili flakes
  • 1 teaspoon allspice
  • 2 bay leaves
  • 4 cloves
  • Kosher salt, as needed
  • 2 large spaghetti squashes, roasted
  • 1 pint smoked labneh
  • Toasted pumpkin seeds, as needed
  • Shishito peppers, as needed

Preparation

Combine all ingredients except spaghetti squashes, labneh, pumpkin seeds and shishito peppers, and cook on medium-low heat until juice naturally thickens. Strain, adjust seasonings with salt. Toss with spaghetti squash.

To plate, spread smoked labneh on bottom of bowl, top with spaghetti squash and garnish with toasted pumpkin seeds and thinly sliced shishito peppers. Makes 10 to 12 servings.

Recipe by Executive Chef Charlie Foster, Woods Hill Table, Concord, Massachusetts