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Milwaukee's Daily Magazine for Wednesday, Oct. 22, 2014

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Matt Haase of Rocket Baby Bakery's talents in the kitchen aren't limited to baking, as this squash recipe proves.
Matt Haase of Rocket Baby Bakery's talents in the kitchen aren't limited to baking, as this squash recipe proves. (Photo: shutterstock.com)

Side-ling up to the holiday table: Matt Haase's spaghetti squash

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Matt Haase of Rocket Baby Bakery says they always need more vegetables at his family's holiday meals.

"Every year during the Holidays I'm in charge of cooking some or most of the food for family. For the most part I volunteer myself. The rest of the family does the traditional side dishes because that's what they are comfortable and familiar with. They are good cooks in general, and my father-in-law's stuffing is one of my (and my son Calvin's) favorite things to eat anytime of the year. It is that good.

"Anyway, we always need more vegetables, and pretty much everyone likes spaghetti squash when they have it."

Spaghetti Squash with Ras el Hanout

1 spaghetti squash
1 stick unsalted butter
1 large handful pistachios
1 teaspoon Ras el Hanout*
Zest of 1 orange
Salt

Brown the butter. Add the spices to the butter. Cut the squash in half, season with salt and drizzle with the spiced butter. Roast in oven until soft. Use a fork to shred into strands. Re-season if necessary. Garnish with toasted pistachio and orange zest. Serve warm.

* Ras el Hanout is a Moroccan spice blend commonly containing cardamom, cloves, cinnamon, chili peppers, coriander, cumin, nutmeg, peppercorns and turmeric. Think of it as pumpkin spice on steroids.

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