Pasta Risotto & You

By Nancy Caivano


Pasta with Roasted
and Sautéed Spaghetti Squash

Serves 6



1 large spaghetti squash (about 1 lb.)
1 lb. pasta (I prefer linguine,
   but any string pasta will work well)
1 tbsp. olive oil
1 onion, halved and thinly sliced
5 cloves garlic, chopped (or 1 tbsp. jar chopped garlic)
1/4 tsp. crushed red pepper flakes
3 plum tomatoes, chopped
3 tbsp. balsamic vinegar
1/4 cup extra virgin olive oil
3/4 cup grated Pecorino Romano cheese (or Parmesan)



Preheat oven to 400 degrees F. Very carefully, with a sharp knife, cut squash in half lengthwise. Remove all seeds from inside squash with a spoon. Place 1 inch of water in a baking pan and place squash inside, cut side down. Roast in oven until very soft to the touch, about 1 to 1-1/2 hours, adding water a little at a time as necessary. Remove from pan and let cool. When cool enough to handle, using a fork, scrape flesh from squash. The flesh will come off in strands. Place strands in a colander in sink or over a bowl and set aside.

Cook pasta in a large pot of boiling, salted water until al dente; drain.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic and crushed red pepper flakes and cook until onion is translucent. Add tomatoes and drained squash. Cook until squash just begins to brown. Add balsamic vinegar and extra virgin olive oil, and cook just until olive oil is warmed. Season with salt and pepper.

Return drained pasta to pot. Add contents of skillet and combine well. Add Romano cheese, toss well and serve immediately.


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This page created November 2000