Spaghetti Squash with Sun-Dried Tomatoes
⏳ Time
1 hour 15 minutes
🥕 Ingredients
9
🍽️ Servings
5
Description
The new favorite vegetable of chef and restaurateur Michael Smith is a cross between a pumpkin and a zucchini, a vegetable that falls apart into strands resembling pasta when cooked. Michael believes they are better than pasta: lighter and gluten-free. You can add any flavors you like, whether it's oregano and sun-dried tomatoes, or a hearty meat ragù.
Ingredients
- Butternut Squash - 1 piece
- Oregano - 4 stalks
- Garlic - 2 cloves
- Sun-Dried Tomatoes - 5 pieces
- Fresh basil leaves - 3 stalks
- Parmesan Cheese - 0.9 oz
- Olive Oil - 2 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Like any vegetable, spaghetti squash can be baked whole, but this will take about twice as long. It will be quicker if you cut it in half. You'll need a sharp, long knife and a good grip, as the flesh of the raw squash is quite firm. Scoop out the seeds and set the center aside for now.
Step 2
The squash halves should be drizzled and sprinkled with aromatic ingredients: this can be any blend of herbs and spices, such as olive oil, salt, freshly ground black pepper, grated garlic, and the leaves from a couple of sprigs of fresh oregano. Finally, massage all of this into the flesh.
Step 3
Place the halved pumpkin on a baking sheet lined with foil, cut side down. Put it in a preheated oven at 347°F (350 degrees Fahrenheit). After about an hour (give or take, depending on the weight of the vegetable), it should be ready — a fork should easily pierce the flesh.
Step 4
While the squash is baking, take the cleaned pumpkin seeds and remove the seeds. Toss them into a well-heated skillet, sprinkle with a pinch of salt, and, stirring constantly, roast the seeds until they are golden and crunchy.
Step 5
After an hour, remove the squash from the oven, let it cool slightly, and turn it cut-side up. Now, use a fork to scrape out the flesh of each half — you will see long strands coming out, the very spaghetti that gave the vegetable its name.
Step 6
In a large saucepan, heat a little oil, add the insides of the squash, and toss in halved sun-dried tomatoes. Choose tomatoes that are softer and juicier; ideally, you can make them yourself: cut them in half, place them cut side up on a baking sheet, season with salt and pepper, drizzle with olive oil, and leave them overnight in an oven preheated to 176°F.
Step 7
Once the squash and tomatoes are heated through, add fresh basil leaves (you can tear large leaves by hand) and a handful of grated Parmesan or Pecorino cheese. Mix the vegetables with the cheese and let them cook for another few seconds.
Step 8
Arrange the cooked vegetables on plates, drizzle with fresh olive oil, add more cheese, salt, freshly ground black pepper, a couple of basil leaves, and a few toasted crunchy seeds — all to taste and in any proportions you prefer. Serve immediately.
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