Page 39 - South Mississippi Living - November, 2025

Southern Harvest
INGREDIENTS:
1 medium spaghetti squash
2 tbsp butter
1⁄2 sweet onion, diced
1 small apple, peeled and diced 1⁄2 cup chopped cooked bacon or smoked sausage
1⁄2 tsp sage
1⁄2 tsp thyme
1⁄4 tsp nutmeg
1⁄2 cup sour cream
1 cup shredded sharp cheddar Salt and pepper to taste
DIRECTIONS:
1) Cut in half lengthwise, scoop out seeds, drizzle with olive oil, and roast at 400°F for 35-40 minutes. Roast cut side down.
2) Once cooled, scrape out the strands.
3) In a skillet, melt butter. Add onion and apple; cook until soft and slightly caramelized. Stir in bacon or sausage and season with sage, thyme, nutmeg, salt, and pepper.
4) Combine the squash strands with the skillet mixture, sour cream, and the cheese.
5) Add the mix back to the squash halves or into a casserole dish and bake at 375°F for 20 minutes until bubbly and golden.
Gluten Free Taco Bowl
INGREDIENTS:
1 medium spaghetti squash
1 lb ground beef, turkey, or chicken
1 tbsp olive oil
1 small onion, diced
1 small bell pepper, diced
1 packet gluten-free taco seasoning (or make your own with chili powder, cumin, paprika, garlic powder, salt, pepper)
1 cup black beans, rinsed
1 cup corn (fresh, frozen, or roasted)
1 cup fresh diced Roma tomatoes
1⁄2 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
Optional toppings: avocado, sour cream, jalapeños, green onions, cilantro, lime wedges
DIRECTIONS:
1) Cut in half lengthwise, scoop out seeds,
drizzle with olive oil, salt, and pepper.
2) Roast cut side down at 400°F for 35-40
minutes until tender.
3) Once done, scrape the strands slightly
with a fork to loosen.
4) In a skillet, heat olive oil. Add onion and
peppers, cook until soft.
5) Add ground meat and brown completely.
6) Stir in taco seasoning, beans, corn, and
tomatoes. Let simmer for 5 minutes.
7) Spoon taco mixture right into each
spaghetti squash half.
8) Sprinkle cheese on top and pop back into
the oven for 5 minutes until melted and bubbly.
Brown Butter Pimento Cheese
INGREDIENTS:
1 medium spaghetti squash
3 tbsp butter
1⁄2 cup diced onion
1⁄2 cup diced red bell pepper
3⁄4 cup pimento cheese (homemade or store-bought)
Salt, pepper, and a dash of smoked paprika
Optional: crumbled bacon or green onions for topping
DIRECTIONS:
1) Slice in half lengthwise, scoop out
seeds, drizzle with olive oil, and roast cut side down at 400°F for 35-40 minutes.
2) Once tender and cooled down, use a fork to scrape out those golden strands.
3) In a skillet, melt butter over medium heat until it turns golden and smells nutty, about 3-4 minutes.
4) Toss in onion and bell pepper, sauté until soft.
5) Lower the heat and stir in the pimento cheese until melted and creamy.
6) Add the squash strands and toss gently until everything’s coated and cheesy.
7) Season with salt, pepper, and a little
smoked paprika.
8) Add the mix back to the squash halves
and bake until golden.
Did y’all know the spaghetti squash made its debut way back in the mid-1800s? It started out in the Manchuria region of China and went by the name yúchì guā, which translates to “shark-fin gourd.” The name came from the way the cooked insides of the squash looked like shredded shark fin, which was often used in soups.
Fast forward to the early 1930s when the Sakata Seed Company decided to bring those seeds from China to America, hoping it’d catch on in kitchens across the country. Unfortunately for Sakata, the seeds did not catch on
automatically. However, in 1939 during World War II, when processed foods were hard to come by, spaghetti squash stepped up as a pasta substitute. Crazy to think this vegetable got its start in American cooking during one of the most historical events in the world!
As life evolved, so did the use of the spaghetti squash, which became a healthy substitution for gluten free individuals and a Southern fall staple as well. I’ve created three different spaghetti squash recipes that will most definitely end up becoming a revolving dish in your weekly fall meal planning.
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