On the last day of the Memphis Farmer's Market (the last Saturday in October), I picked up a spaghetti squash from Dodson Farms. In an attempt to pretend like I was stocking up for the winter, I've been hoarding various kinds of winter squash in my pantry. Now that it's finally cold outside, I'm allowing myself to actually use it.
So tonight, I made my favorite spaghetti squash dish — Spaghetti Squash Pomodoro:
Though it's not exactly Southern fare, I'm including this one in my cookbook because I love it that much. It's a buttery spin on traditional pomodoro pasta dishes, which typically include angel hair spaghetti, diced tomato, fresh basil, garlic, and olive oil. And as you can see, I've added garlicky sauteed tofu cubes.
I sopped the squash noodles up with toasty garlic bread made from a multigrain loaf I picked up at Silke's Breads, a German bakery in Clarksville, this weekend.
Speaking of winter squash, can ya'll believe my mom has never tried any kind of winter squash?! So for Thanksgiving, I'm preparing a kabocha squash. I was thinking about simply roasting it with olive oil and salt and pepper. But does anyone have any other winter squash side dish ideas?