“The technique we use by splitting the squash, then roasting it face down, the outside of the squash acts as pressure cooker, holding the steam and aromatizing the squash. The fat from the butter will sizzle on the bottom and sear the sage and Harissa and infuse into the squash with the steam. After the oven, it really needs to rest in a paper bag, allowing the steam to somewhat escape so it wont get soggy, with a nice al dente texture (same technique when you’re finishing a pepper). The paper bag will slowly “carry-over-cook” the squash by retaining the heat. I usually let it sit in the paper bag as long as I cooked it: 30 minutes in the oven and 30 minutes in the bag. If you want the squash a little softer, cook it longer, and let is sit longer. “ ~Chef Abraham Risho
1 spaghetti squash
1 sage sprig
1T Pomegranate molasses
1t sherry vinegary
2T extra virgin olive oil
1/4C mint, torn
1/4C pomegranate seeds
1/4C goat cheese
Heat oven to 400°
Split squash in half lengthwise, scoop out seeds and discard
Combine the butter, sage, salt & Harissa, then split evenly into the hollowed out cavities of the squash
On a baking sheet covered with aluminum foil, place both halves of squash cut side down. Don’t worry if the butter/Harissa mix falls onto the sheet. Bake for 30 minutes.
Remove both pieces of squash into paper bag, then let rest/cool for 30 minutes.
Whisk all dressing ingredients until emulsified
Scoop out squash into bowl, break apart by hand until it looks like spaghetti
Toss squash in dressing with goat cheese, pomegranate & mint
Arrange squash salad on the plate, then drizzle with any left-over dressing.
Sprinkle goat cheese & pomegranate on top.
Finish with a dash of Harissa.