Decades before everyone else caught on, Jacques Pépin experimented with this roasted spaghetti squash recipe. Both low-carb and vitamin-rich, the classic red sauce made with whole cloves of roasted garlic makes this a satisfying alternative to white flour pasta. For the main course, Jacques serves a braised lamb seasoned with anchovy and garlic, and paired with lima beans. For dessert, Jacques whips up a fruit tartlette recipe.
In This Episode:
00:00: Braised lamb roast with lima beans recipe
2:12 Anchovy and garlic herb d'provance stuffing
5:06 How to cook dry beans
9:00 Fruit tartlet recipe
15:18 Spaghetti squash with a classic red sauce recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 323, 1994. Sunday Dinner
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.