Sunday Paper Recommends—Week of October 29, 2023

At The Sunday Paper, we often discover books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations.

What We're Reading

Our book of the week is a story of tenacity, courage, and truth. Adam D. Kinzinger, an Air Force veteran who served in the US House of Representatives from 2011 to 2023, writes with power in his new book, Renegade: Defending Democracy and Liberty in Our Divided Country, Kinzinger. Zinzinger reveals on the page (and to The Sunday Paper— read his interview here) just how critical of a time we are in and why we all must fight to defend our democracy. This is a book to read, borrow, share, gift, and talk about endlessly. 

What We're Listening to

We're not suprised that Amy Poehler's new podcast has us hooked and cracking up. The multi-hyphenate comedian, actress, producer, and writer always infuses the zeitgeist with humor and originality. Still, we must say, the award-winning Poehler is pushing the boundaries again as she plays the role of "licensed therapist" Dr. Sheila in this series. It's creative, a bit wacky, and a reason to take a beat and laugh.

What We're Watching

At first glance, Old Dads is another silly comedy that will make you chuckle and offer you a brief escape. But the Bill Burr project (the comedian wrote, directed, and acted in this film) is much richer as you get into the story. Burr, alongside Bobby Cannavale, and Bokeem Woodbine, tells a modern tale of middle-age, fatherhood, adult friendship, and changing times with depth and sincerity. This movie is as funny as it is meaningful.

What We're Making

Serves 4

While spaghetti is my love language, I’m all for low-carb alternatives that don’t compromise on flavor. After this spaghetti squash caramelizes in the oven, you end up with al dente strands of goodness that are then tossed in a rich tomato-butter sauce, so while it’s not starchy like pasta, it’s still very satisfying. I call for a hefty amount of mustard seeds because I love the taste and texture they provide—almost like a Bolognese sauce—but if it’s not your thing, cut the amount by half. This dish looks super fancy if you serve it in the hollowed-out squash halves with a little grated Parm on top! If you want to make it heartier, try adding some chickpeas, lentils, or dark greens such as kale and spinach. It makes an excellent base for leftover mix-ins.

Ingredients:
1 large spaghetti squash, halved, seeds removed
4 tablespoons (60 ml) safflower or canola oil
Salt and freshly ground black pepper
2 tablespoons mustard seeds 1 tablespoon cumin seeds
1 red onion, finely chopped
3 cloves garlic, grated
1 (2-inch/5 cm) piece fresh ginger, peeled and grated
1 serrano chile, chopped
2 teaspoons garam masala
2 teaspoons tandoori masala
1 teaspoon ground cumin 1⁄2 cup (120 ml) tomato paste
1 cup (240 ml) vegetable broth or water
1⁄2 cup (120 ml) heavy cream
2 tablespoons unsalted butter
3 tablespoons finely chopped fresh cilantro, plus more for garnish
Grated Parmesan cheese (optional)

Directions:

Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.

Lightly rub the outside and inside of the squash with 1 tablespoon of the oil and season both sides with salt and pepper. Place the squash cut side down on the foil and roast until the flesh is tender and the bottom edges are slightly caramelized, 45 to 50 minutes.

Meanwhile, in a large nonstick pan or dutch oven, heat the remaining

3 tablespoons oil over medium-high heat, add the mustard seeds and cumin seeds, and cook for about 30 seconds. As the seeds begin to sizzle, add the onion and 1 teaspoon salt, reduce the heat to medium, and cook for 3 minutes, stirring occasionally. Add the garlic, ginger, and serrano and cook for about 1 minute, stirring frequently so the garlic does not brown. Stir in the garam masala, tandoori masala, cumin, and tomato paste and cook for about 30 seconds, until the paste becomes darker in color and the spices become aromatic.

Slowly stir in the broth and heavy cream and bring the mixture to a boil. Cook for 1 to 2 minutes, until the sauce is creamy. Stir in the butter and cilantro. (If you are adding any additional veggies you can add them now and simmer until they are warm.) Season with salt and pepper.

Remove the squash from the oven. Use a kitchen towel to hold the outside of the squash, and using a fork, gently rake the flesh to create the “spaghetti” and transfer to a serving bowl, or place the strands of squash back inside the hollowed-out squash shell. Top the squash with the sauce and garnish with more cilantro and some cheese if desired.

Pro Tip:
With their tough skins, cutting winter squash can sometimes be tricky. I’ve found that using an offset knife—which has the blade lower than the handle, making an L-shape—with a serrated blade is helpful.