ROOT & BONE’S NEW YORK SQUASH SPAGHETTI
Jeff McInnis and Janine Booth, Root & Bone NYC
1 spaghetti squash
¼ cup cream
1 tsp butter
0.25 oz crushed toasted hazelnut
1 tsp grated Parmesan
1 tsp ricotta cheese (room temperature)
Pinch of salt and pepper
Preheat the oven to 190 degrees. Cut the squash and half lengthwise. Drizzle with olive oil and season with salt and pepper. Sprinkle the squash halves with the thyme and then wrap each in aluminum foil and place on sheet tray in the oven. Allow this to cook at 375 until tender, approximately 30 to 45 minutes. When squash is tender, remove the aluminum foil and pull apart the flesh with a fork, creating strands that are the consistency of spaghetti.
Meanwhile heat the cream in a pan along with a tablespoon of butter over medium-low heat until it simmers. Add the spaghetti squash to the cream and butter and season with salt and pepper. Cook the cream for about 3-4 minutes, until it is reduced and has a sauce-like consistency. Sprinkle Parmesan into the squash and cream mix and stir with a spoon until the cheese has melted.
Bring a small pot of water to a simmer. Add a small dash of white vinegar to the steadily simmering water. Crack the egg into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto paper towel.
Smear the ricotta on a plate and place spaghetti squash next to it. Top the squash with the poached egg, sprinkle with the toasted hazelnuts to finish.