Garlicky Spaghetti Squash Pasta from Jacques Pépin | KQED

[@kqed]

Jacques' braised lamb with lima beans, spaghetti squash pasta, and fruit tarlet make for an epic Sunday night meal.

[@davidreese4474]

Always love to watch this man work. So therapeutic.

[@ps2564]

Chef, there is no denying your humility; but you lived life like a boss

[@ahnaahna7278]

I just like to cook period. I love the science of it all…..therefore I listen to Masters like Mr. Pepin. !!! Thank you all for this KZbin opportunity!!!! 💜💜💜. Ahna. USA

[@nicholasdomitraschuk1689]

LOVE SPAGHETTI SQUASH And Sauce.

[@paulwagner688]

The way I do a leg of lamb? I'd use and spread a compound butter with garlic and herbes de Provence. I love that combination. And THANK YOU, Chef, for pointing out the wonderful Lima Beans. I need to add more to my cooking, cause I love them so much.

[@aliciaseecharan]

Easter meal of my dreams. Have a wonderful holiday weekend 🐣🐇🙏💕

[@vyacheslavgordievsky7216]

brilliant, bravo, looked for veggie dinner like this, also lamb is my favorite meet

[@watchful1168]

You are the most wonderful Chef!!

[@jepolch]

Wow! What a feast. Thanks, Chef!

[@chaddawgpanisi294]

master of chef Jacques Pepin yummy classic video 👍👍👍👍👍🇺🇲🇺🇲🇺🇲🇺🇲🏡

[@beautilfuldoveonearth5447]

High respect 🎉🎉🎉🎉❤❤❤❤❤

[@calebwoods9358]

I had no idea that spaghetti squash's name was almost literal. I'm definitely going to be making that as a dinner sometime this week.

[@jettron1]

I'm not a vegan or vegetarian but but spaghetti squash is delicious.

[@jeanniebrooks]

I would top it with a pat or two of butter, with or without a tad of olive oil tossed through. I cut in half lengthwise (seeds removed) and cook in boiling water, and rake it out with a fork after draining. I love to make it with a simmered veal, tomato, baby onions, mushrooms, garlic concoction- best to make when the tomatoes are at their peak and from the garden or farmer’s market. Fresh oregano, thyme, basil, a splash of olive oil, serve with grated Parm Reggiano at table….so good! My own concoction.

[@dianejohnson1375]

Let’s bring back yan can cook on Monday’s moring

[@samanthababe716]

Yummy 🤤🤤♥️♥️♥️❤️

[@chrisandersen5635]

Mmmm hmmmm.

[@agold1702]

❤

[@bigpoppa1234]

Looks nice. shame the only way I can afford a lamb leg is if I poached it from a paddock while it was still alive.

[@rcjbvermilion]

Same here in Canada. It's ridiculously expensive.

[@Bear-jr3ei]

If I start speaking with a french accent, will I cook more flavor into my meals, how about puckering up with french accent?

[@KL005]

ALLONZ Y