Weird Salad

Spaghetti Squash, Pumpkin Seed Vinaigrette, Burnt Pumpkin Seeds, Lime, Parsley Powder, Squash Powder

Chef Eric Brown of Thick Neck | Providence, RI
Yield: 1 serving

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Adapted by StarChefs | July 2023

INGREDIENTS

Burnt Pumpkin Seeds:
260 grams pumpkin seeds
Neutral oil
Salt

Pumpkin Seed Vinaigrette:
1 whole egg
2 egg yolks
60 grams shallot
20 grams Dijon mustard
Juice and zest of 3 limes
85 grams fish sauce
Salt

To Assemble and Serve:
1 spaghetti squash, halved and seeded
Salt
Canola oil
Lime juice
Dried parsley powder
Dried fermented squash powder

METHOD

For the Burnt Pumpkin Seeds:
In a saucepan over medium-high heat, add pumpkin seeds and submerge in oil. Fry until the seeds darken in color, then immediately strain, reserving the seeds and oil separately. Spread seeds out onto a paper towel-lined sheet tray. Season with salt and let cool.

For the Pumpkin Seed Vinaigrette:
In a Vitamix blender, combine all ingredients and 130 grams Burnt Pumpkin Seeds. Slowly stream in 200 grams reserved Burnt Pumpkin Seed oil until mixture is fully emulsified. Adjust seasoning with salt and lime juice. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 375°F. Place squash on a sheet tray and season with salt and oil. Roast 15 to 25 minutes, or until the squash fork tender. Remove squash from oven and shred, discarding the skin. Transfer to a mixing bowl and dress squash in 2 ounces Pumpkin Seed Vinaigrette. Season with salt and lime juice. Arrange squash on a serving plate and sprinkle with Burnt Pumpkin Seeds, dried parsley powder, and dried fermented squash powder.

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