Roasted Spaghetti Squash
Sunflower Seed Tahini, Dukka, Tatbila
Chef Danny Parada of Ladino | San Antonio, TX
Yield: 4 servings
Adapted by StarChefs | september 2023
INGREDIENTS
Spaghetti Squash:
25 grams chickpea miso
450 grams butter
⅛ gram saffron
1 small squash, cut into 1½-inch rings
Kosher salt
Dukka:
Yield: 4 quarts
800 grams toasted sunflower seeds, chopped
200 grams toasted nigella seeds
125 grams toasted coriander seeds, chopped
70 grams toasted white sesame seeds
70 grams Aleppo pepper flakes
50 grams Maldon salt
Sunflower Seed Tahini:
Yield: 2.5 quarts
2 quarts toasted sunflower seeds
Kosher salt
Lemon
Tatbila:
Yield: 1 pint
240 grams sliced jalapeño
220 grams sliced serrano chile
64 grams garlic cloves
40 grams lemon juice
8 grams ground cumin
140 grams olive oil
Kosher salt
METHOD
For the Spaghetti Squash:
Heat the water bath of an immersion circulator to 175°F. In a sauté pan over medium-low heat, add miso, butter, and saffron. Cook until butter is melted. Remove from heat and set aside. Weigh squash. Place in a vacuum bag with butter mixture and two percent salt by weight of squash; seal. Cook sous vide 45 minutes, then immediately shock in an ice bath. Refrigerate in vacuum bag.
For the Dukka:
In a bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Sunflower Seed Tahini:
Add sunflower seeds to a chocolate melanger. Let run in the machine 8 hours, or until smooth. Once smooth, transfer mixture to a food processor. Add 400 grams water and process until smooth. Taste and adjust seasoning with lemon juice and salt. Transfer to an airtight container and refrigerate.
For the Tatbila:
In a food processor, combine chiles and garlic until smooth. Transfer to a mixing bowl. Stir in lemon, cumin, and olive oil. Taste and adjust seasoning with salt. Set aside.
To Assemble and Serve:
Heat oven to 400°F. Remove Spaghetti Squash from the vacuum bag, reserving liquid separately. Remove and discard seeds. In a sauté pan over medium-high heat, place Spaghetti Squash and sear on each side until golden brown. Transfer to an aluminum foil-lined sheet tray. Brush Spaghetti Squash with reserved cooking liquid. Bake 4 minutes, or until warmed through. Let cool. On a serving plate, spread a thin layer of Tatbila. Top with roasted Spaghetti Squash. Garnish with Sunflower Seed Tahini and Dukka.
