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Pasta With Spaghetti Squash
Out of all the varieties of winter squash, the oblong spaghetti squash remains one of my favorites. No, it's not just because cooked spaghetti squash looks like cool noodles; it's because this squash is prized for its ability to work well with savory flavors. While pumpkin, acorn, butternut and buttercup squash are generally reserved for sweet desserts, you'll find spaghetti squash is used much differently. To show an example of just how different spaghetti squash can be prepared, today's menu features a Spaghetti Squash Pasta with red cabbage, mushrooms and dill. It's uniquely fresh pasta designed to stimulate and excite the palate.
Makes - 4 Servings
Prep Time - 40 Minutes
Total Time - 50 Minutes
- 1 Spaghetti Squash
- 1/4 Red Cabbage (finely sliced)
- 4 Button Mushrooms (finely sliced)
- 1 Clove Garlic (minced)
- 1/2 C Mozzarella Cheese
- 1 Tablespoon White Wine
- 3-4 Tablespoons Extra Virgin Olive Oil
- Handful fresh Dill
- Salt and Pepper
If you've ever pondered over how to cook a spaghetti squash have no fear because the process is actually very simple.
- Preheat oven to 350F
- Cut spaghetti squash in half lengthwise. Scoop out the seeds and the guts.
- Lightly drizzle the yellow flesh with olive oil and season with a coarse sea or kosher salt.
- Place flesh side down onto a baking pan. Add one tablespoon of water to the pan and then place in the oven.
- Bake for 35 minutes. When time is up, remove from the oven and flip the squash over to begin cooling off a little.
- Once the squash are cool enough to handle, scoop out the flesh using a fork. Put the squash noodles in a bowl.
Preparing the Pasta -
The flavors in this dish are meant to be uplifting and fresh, so the pasta only needs to sautee for a short amount of time.
- Add 2-3 Tablespoons of olive oil to a large skillet or wok set to medium-high heat.
- Once hot, add the spaghetti squash and stir. If needed, slowly add more olive oil until the spaghetti squash noodles just begin to shine. You want a decent amount of oil, but not too much as to make the dish greasy.
- Once the squash noodles have the right amount of oil, add in the finely sliced red cabbage, mushrooms and minced garlic clove. Stir well and allow to cook for the next 3-4 minutes or until the cabbage and mushrooms begin to wilt.
- Drizzle over the tablespoon of white wine and continue cooking for another 3 minutes. Stir occasionally.
- Remove from heat. Add chopped dill, season with salt and pepper and finish with some grated mozzarella cheese.
Everything about the final spaghetti squash pasta screams freshness! In all aspects, it's really just taking simple flavors and making the best of them. Olive oil, garlic and dill may not seem like much by themselves, but in this pasta they create a fantastic seasoning. The mozzarella melds perfectly with the natural creaminess of the squash and nicely contrasts the crisp of the red cabbage. If there was one aspect to criticize it is the final color. I was disappointed to see that the red cabbage tainted the bright yellow color of the spaghetti squash noodles. But hey, it's taste that really matters, not the color! Thank you very much for reading my recipe for pasta with spaghetti squash. I hope you have enjoyed it!
More Squash Ideas -
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- Easy Pumpkin Cookie Recipe
If you're not the pie type of person, pumpkin cookies are the perfect substitute.