How to Cook Spaghetti Squash - Autumn Recipe
Learn how to make this recipe of Chef Scott’s, which includes Brussels Sprouts, Bacon, and Lemon Apple Thyme Butter Sauce.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Fork
- Saute pan
- Slotted spoon
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- 1 each Spaghetti squash, halved lengthwise, seeds removed
- ½ lb Brussels sprouts, stem end removed, and halved
- 4 each Double smoked bacon strips, cut to ¼“ lardons
- 3 each Thyme sprigs, leaves removed and chopped
- 4 oz Unsalted butter
- 2 oz Apple cider vinegar
- 1 each Apple, peeled, small dice
- 2 oz Dry white wine (Chardonnay, Sauvignon Blanc, etc)
- 2 each Thyme sprigs
- ½ each Lemon, juiced
- As needed Olive oil
- As needed Kosher salt
- As needed Black pepper, ground
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