Spaghetti Squash with Sage, Roasted Garlic, & Gruyere

 

 Why do I always forget about spaghetti squash until someone or something reminds me of just how awesome it is? This time, my memory was jogged thanks to fruit and vegetable day in culinary class. As a demo, Chef whipped up a wickedly tasty dish of spaghetti squash and cheese and fresh herbs. (And I'm not singing the praises of Chef's cooking  just because he happens to know that I write this blog and may in fact read this post  ... That's like asking for extra credit points just for flattery. Which I would never, ever do. Ahem.)

Not Just Another Sweet Potato Gnocchi with Brown Butter Sage Sauce Post

I know what you're thinking: Does the world really need another post about sweet potato gnocchi? Particularly, you may be saying to yourself,  a gnocchi with a brown butter, brown-butter-sage, brown-butter-sage-and-Parmesan, or any other permutation of brown butter sauce?

A Technicolor Dinner to Cure the Blues: Smashed Purple Potatoes & Cheddar Sage Biscuits

You may have noticed that a number of my posts lately have centered around chasing away the impending fall/winter blues. I've sought solace in  soup, bread, cake, and of course, liquour.  These things all worked just fine - for a time.  But when I got a big bag of purple potatoes from my CSA last week, I thought: Maybe color is the cure. I mean, who says the autumn palette has to be muted?

My first attempt at creating a Dr. Seuss style meal fell depressingly short, however. I sauteed the potatoes with peppers and onion and all the color drained out. Not fun! Undaunted, I did some research and discovered that I should have cooked the potatoes whole, with their skins on, and then hit them with a dose of acid - lemon juice or vinegar - to retain and boost their cartoonish color.