Get ready to transform your dinner routine with a mind-blowing recipe that combines the best of pasta and squash in one incredible dish! Nora's Spaghetti Orangetti Squash is not just a meal; it's a culinary adventure that will make your taste buds dance and your dinner guests beg for the recipe. Imagine the perfect blend of tender roasted squash, perfectly cooked spaghetti, and a burst of garlic and Parmesan that will transport you straight to Italian food paradise!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium orangetti squash
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the orangetti squash in half lengthwise using a sharp chef's knife.
- Scoop out the seeds from the squash using a spoon. Drizzle the squash halves with 1 tablespoon of olive oil, then season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, typically 8-10 minutes.
- In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Once the squash is done, remove from the oven and let cool for 5 minutes. Using a fork, scrape the squash flesh to create spaghetti-like strands.
- In a large serving bowl, combine the roasted squash strands, cooked spaghetti, sautéed garlic, and grated Parmesan cheese. Toss gently to mix.
- Season with additional salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese if desired.
Tips
- Choose a ripe orangetti squash: Look for a squash with vibrant color and firm skin without soft spots.
- Be careful when cutting the squash: Use a sharp chef's knife and cut slowly to ensure even halves.
- Don't overcook the garlic: Sauté it just until fragrant to prevent burning and bitterness.
- For extra flavor, try roasting the squash with some dried herbs like thyme or rosemary.
- Make sure to scrape the squash flesh with a fork in the same direction to create perfect spaghetti-like strands.
- If you want a creamier texture, add a splash of olive oil or a dollop of butter when mixing the ingredients.
- Serve immediately for the best taste and texture, as the dish can become soggy if left standing too long.
- For a protein boost, consider adding grilled chicken or sautéed shrimp to the dish.
Nutrition Facts
Calories: 352kcal
Carbohydrates: 50g
Protein: 13g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
