Silver Lights Spaghetti Squash with Red Sauce

Chicago Chef Iliana Regan is known for her Michelin-star restaurant, Elizabeth, and Kitsune, her highly lauded take on Japanese pub food. But at home, she uses cannabis to help treat her mother’s ailments and soon, to roll out a line of edibles.

1 spaghetti squash
1 tablespoon canola oil
2 tablespoons shallots, chopped 1 teaspoon garlic, chopped
1 cup tomatoes, chopped
Pinch of cinnamon
Pinch of coriander
Kosher salt as needed
¼ teaspoon thyme, chopped
¼ teaspoon parsley, chopped
4 ounces cannabutter
4 slices bacon, chopped and cooked crispy
10 marjoram leaves, chopped
Parmigiano-Reggiano, grated, to taste
Flaky salt and freshly ground black pepper, to taste

Split the squash lengthwise, scoop out seeds and roast in a preheated 350 F oven, 1 hour. Heat canola oil in a saute pan and cook shallots and garlic over medium heat. Add tomatoes, spices, thyme, parsley and salt to taste. Simmer briefly, stir in butter and herbs, and remove from heat.

Gently separate the strands of the squash with a fork. Spoon tomato mixture on top, then add bacon, marjoram and cheese; season with salt and pepper. Makes 2 servings, each about 34 mg THC.

To make cannabutter: Decarb 10 grams Silver Lights #33 on a sheet tray in a preheated 250 F oven, about 30 minutes. Heat 5 ounces unsalted butter, add weed and steep 1 hour. Strain with cheesecloth.