Spaghetti squash is so named because its flesh forms long, tender strands when shredded with a fork after cooking. Its mild taste pairs easily with myriad ingredients. Plus, it’s low in carbs, gluten-free, and high in vitamin A and other essential nutrients—no wonder this pale-yellow, oblong-shaped squash is having a moment with fitness fans.

This recipe, adapted from “Listen to Your Vegetables: Italian-Inspired Recipes for Every Season” (Harvest, $45), offers a handy trick for boosting its deliciousness in several notches. After the cut halves steam in the oven, the cooked strands are spread out on a baking sheet and returned to the stove, allowing the flavors to concentrate and caramelize as the moisture evaporates. Mixed with cheese and herbs and heaped back in its shell, run under the broiler until bubbly; it becomes your favorite spaghetti sauce’s new best friend. Sorry, pasta! Serves 4. RECIPE HERE. – Susan Puckett

Ingredients

• 2 small spaghetti squash (2 to 2 ½ pounds each)
• Kosher salt and freshly cracked black pepper
• 1 tablespoon olive oil, plus more for coating the foil
• 1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
• 2 tablespoons fresh thyme leaves or chopped oregano leaves, plus more for garnish
• 4 ounces of burrata or fresh mozzarella torn into small pieces
• Quick Marinara Sauce (recipe follows) or your favorite pasta sauce, optional

Instructions

1. Preheat the oven to 425 degrees. Set the squash on a cutting board and nestle it in a folded kitchen towel to hold it in place while you cut it. With a heavy, sharp chef’s knife or serrated knife, carefully cut the squash in half lengthwise, rocking the knife gently back and forth after you cut through the skin. (If you’re struggling, you can zap it in the microwave for 3-5 minutes to soften it before cutting.)
2.  With a spoon, scoop out the seeds and discard them.
3. Line a baking sheet with foil and brush it lightly with oil. Season the squash halves well with salt and pepper and drizzle with a tablespoon of olive oil.
4. Set the squash halves cut side down on the baking sheet. Roast in the preheated oven for 30 minutes or until the squash skins are tender to the touch.
5.  Remove the pan from the oven, leaving the oven on. Let the cooked squash rest for about 10 minutes, allowing it to steam as it slowly cools, then flip. With a fork, gently pull and shred the squash from the skins, forming spaghetti-like strands. Spread the strands on the oiled baking sheet. Set aside two of the squash skins for later.
6. Return the baking sheet with the shredded squash to the oven and roast for 20 to 30 minutes, or until caramelized (but not burned) in places and dried out a bit.
7. Place the double-roasted squash in a bowl and toss with 1 cup of parmesan, thyme, oregano, and plenty of cracked black pepper. (Squash may be kept at room temperature for a couple of hours before broiling.) divide the mixture between the reserved squash skins and top with the burrata and remaining parmesan.
8. Before serving, ensure a rack is set about 4 inches from the heat source and turn the broiler high. Place the squash under the broiler for 5 to 6 minutes or until golden and bubbling and the skins of the squash are slightly charred.
9.  Remove from the oven, garnish with more herbs, cut in half, and serve with pasta sauce if desired.

Quick Marinara Sauce
Makes 2 cups
Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic (or more or less), minced
• Pinch of red pepper flakes
• ½ cup finely chopped parsley (leaves and stems)
• 1 (28-ounce) can of crushed tomatoes
• 1 bay leaf
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• Kosher salt and black pepper to taste

Instructions

1. In a large skillet, heat the oil over medium heat. Add the garlic and the red pepper flakes, if using, and sauté for a minute or until the garlic begins to turn golden. Stir in the parsley and sauté another minute.
2. Add the tomatoes, bay leaf, and oregano and lower the heat to a simmer, occasionally stirring, until slightly thickened, 15 or 20 minutes. Season to taste with salt and pepper.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

Roast chicken seems to cry for potatoes, rice, or some other starchy side. But cauliflower can stand in as a hearty nutrient-packed companion for a fraction of the calories and carbs. In this recipe adapted from Ruby Tandoh’s “Cook as You Are” (Knopf, $35), the florets roast in a pan with skin-on thighs rubbed with bold spices, which are then tossed in a simple tangy dressing and showered with herbs and dried cranberries. Serves 4. RECIPE HERE. –Susan Puckett

Ingredients

·         1 ½ tablespoon olive oil

·         1 teaspoon smoked paprika

·         1 teaspoon ground coriander

·         1 teaspoon chili powder

·         1 teaspoon dried oregano

·         Kosher salt

·         4 large or 8 small bone-in, skin-on chicken thighs (about 2 ½ pounds)

·         Florets from 1 medium head of cauliflower

·         3 tablespoons pine nuts

Dressing and garnish:

·         1 garlic clove, crushed or finely grated

·         1 ½ tablespoon olive oil

·         1 tablespoon apple cider vinegar

·         2 teaspoons honey or maple syrup

·         Kosher salt and black pepper

·         ½ cup chopped fresh parsley, cilantro, mint, or a combination

·         Several handfuls of arugula or spring mix leaves, optional

·         Yogurt and flatbreads for serving, optional

Instructions

1.      Preheat the oven to 400 degrees. In a small bowl, mix the olive oil, paprika, coriander, chili powder, oregano, and a half teaspoon of salt to make a paste.

2.      Place the chicken thighs in a roasting pan, at least 9-by-13 inches or larger. Rub the thighs all over and under the skin with the spice paste.

3.      Roast the chicken for 15 minutes, then remove from the oven, add the cauliflower and pine nuts, and toss well so that everything is evenly coated with the drippings and seasoning.

4.      Return the pan to the oven for 20-25 minutes longer until the cauliflower is tender and mottled brown, and the chicken is crispy and cooked through (the juices should run clear when pierced with a knife.)

5.      Meanwhile, in a small bowl, whisk together the garlic, olive oil, honey, or maple syrup, and a ¼ teaspoon of each salt and black pepper to taste until emulsified.

6.       When the chicken is done, remove the pan from the oven, drizzle with the dressing, and toss to coat. Scatter with the chopped herbs and cranberries and serve, if desired, atop a handful of arugula or spring mix lettuce, with some of the juices spooned over. Yogurt and flatbread could be served on the side.

Susan Puckett is an Atlanta-based food writer and cookbook author.