Posted in Bon Appetite, Drinks Galore

Recipe #5 – Roasted Spaghetti Squash with Nutmeg & Balsamic Vinegar

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

large spaghetti squash
olive oil, balsamic vinegar salt/ground white pepper, unsalted butter, light brown sugar
grated nutmeg
finely chopped smoked almonds (optional)
(I added garlic)

Wine Recommendations:
Dry Riesling – Paul Blank (Alsace, France)
Slightly sweet Riesling – Hogue (Columbia Valley, Washington State)
Dry Gewurztraminer – Hugel (Alsace, France)My Review:
She wrote that it could serve two as a main course or four as a side dish. Well a large squash makes for A LOT of spaghetti. (side note: that shell is pretty hard to cut in) The first night I made it for a main course. There was lots leftover for my mom and I. I really liked the taste of the balsamic and nutmeg. I used smokehouse almonds and ground them a little to fine but they also added a nice flavor to it all.

I couldn’t find those wine choices at the store, so I went with my favorite Riesling – Chateau St. Michelle. It worked very well together. The dish was tasty, but it seem pretty plain. And having just the vegetable didn’t make for a full, healthy meal.

The second night, I added some chicken and wanted to add feta cheese but it had gone bad so we didn’t use it.


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