Total comfort in a bowl. That’s what this winter vegetable chowder is all about.
And we’ve needed a little dose of comfort food around here, because day after day has been seriously dreary. Pelting rain, sharp gusts, charcoal clouds, rivers filled to the brim.
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It took me a long, long time to “get” spaghetti squash. It was a case of misguided expectations. I wanted spaghetti squash to have the taste and texture of spaghetti noodles – the perfect low-calorie pasta substitute! – and when it didn’t? Ewww.
When I started thinking of spaghetti squash as, well, squash, my relationship with the vegetable took a turn for the better. In fact, now I love the stuff. My favorite way to enjoy spaghetti squash is cooked up simply (either roasted with a little olive oil and kosher salt or via the microwave express), then scraped into a bowl and tossed with coarse salt, fresh-ground black pepper and a good amount of parmesan.
This, however – a version of baked spaghetti with half of the noodles replaced with spaghetti squash – is pretty darn delicious, too.
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