Recipe - Roasted Spaghetti Squash

2 Squab (1 to 1 One half pound ea);
stuffed with
Mirepoix
Olive oil
Emeril’s Essence; see * Note
1
=== POACHED GARLIC ===
2 cup Water
1 teaspoon Salt
8 Garlic cloves
=== GARLIC CREAM POTATOES
===
2 cup Diced peeled potatoes ;
(1/2” dice)
3 cup Water
2 teaspoon Salt; divided
One half cup Heavy cream
4 Lightly roasted garlic
cloves
One half teaspoon Freshlyground white pepper
3 tablespoon Unsalted butter
One half cup Vinegar meat jus; see * Note
2

* Note 1: See the “Emeril’s Essence Information” recipe which is included
in this collection.

* Note 2: Veal stock or dark chicken stock, with the drippings from the
squab, balsamic vinegar and salt and pepper to taste.

Preheat the oven to 400 degrees. For the squab: Rub each squab with olive
oil and season with Emeril’s Essence. Place on a roasting rack and roast
for about 30 to 35 minutes. Make sure the squab is good and done but still
juicy. The internal temperature should be around 165 degrees. Put the squab
in the oven. For the poached garlic: In a saucepan with 2 cups water and 1
teaspoon salt, bring up to a boil. Blanch the garlic five times, each time
letting the water come back up to a boil. For potatoes: In a saucepan,
combine the potatoes, water, and One half teaspoon of the salt and bring to a
boil over high heat. Reduce the heat and cook until tender, for about 8 to
10 minutes. Remove from the heat and drain in a colander. Place the
potatoes back in the pot over medium heat, add the cream, roasted garlic,
the remaining 1 One half teaspoons salt, and white pepper. Mash with a potato
masher until fairly smooth, for about 4 minutes. Whisk in the butter and
remove from the heat. Remove the squab from the oven. Place the potatoes in
the center of the platter with the two squabs facing each other. Place the
poached garlic on top of the squab and spoon the sauce over the top. This
recipe yields 2