Zucchini and Spaghetti Squash Pasta
This light an delicate zucchini and spaghetti squash pasta is great for the end of summer and beginning of fall. As with many Italian dishes it uses only a handful of ingredients but ones that are fresh and in season. For a nice wine pairing, try a Vermentino.
When it comes to spaghetti squash many people use it as a substitute for pasta, but I find it pairs wonderfully with angel hair or capellini pasta.
An optional topping is our parmesan oregano breadcrumbs. I like it both with and without. With, it adds a nice texture and complimentary flavor from the cheese and oregano. Without it, the flavor is more light and fresh. If you can't make up your mind try it both ways!
If you are looking for an easy and delicious recipe for spaghetti squash you should give this one a try!
For fresh pasta give our recipe here a try!
(adsbygoogle = window.adsbygoogle || []).push({});Garlic roasted spaghetti squash and sautéed zucchini served over fresh angel hair pasta.
- 1 lb Angel hair pasta (substitute fresh homemade)
- 2.5 lb Spaghetti squash
- 1 Zucchini (large)
- 3 clove Garlic
- 1/2 cup Breadcrumbs
- 1/2 cup Parmigiano Reggiano
- 1 pinch Oregano
- 1 pinch Salt
- Clean and Prepare the Squash
Carefully cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil and rub with a clove of garlic. Season with salt and pepper.
Spaghetti squash can be very hard and difficult to cut. Take your time and keep the blade away from you as it can be dangerous. You can save the seeds to roast. - Roast the squash
Place the spaghetti squash on a foil lined baking sheet and bake at 450 for 45 minutes or until fork tender.
- Spaghetti the squash
Allow the squash to cool for a few minutes. Using a fork scrape the squash from the sides to center and it will form spaghetti strands.
- Prepare the zucchini
Cut the zucchini into rounds. Place in a bowl and add 1/4 teaspoon of salt. Let rest for 30 minutes to release water and season the zucchini the whole way through.
Zucchini is watery and is hard for seasoning to absorb the whole way through. By allowing to sit with salt this will both remove water and flavor the zucchini to avoid it from being bland. - Cook the zucchini
Add a tablespoon of olive oil to a skillet along with a clove of garlic. Let the garlic simmer for a minute. Drain the water from the zucchini and add to the skillet. Cook until golden brown on each side.
- Boil the pasta
Boil the pasta according to the box or 2 minutes for fresh angel hair pasta.
- Toss the pasta
Add the spaghetti squash to the pan to heat through then add the pasta along with some pasta water to create a light sauce. Toss for a minute and allow the water to form a velvety sauce.
- Cook the breadcrumbs
Add the breadcrumbs to a cool pan and place on medium low. Cook until the breadcrumbs turn golden brown, mixing constantly as it burns quickly.
- Finish the breadcrumbs
Add the cheese, oregano and salt to the breadcrumbs. Mix until well combined.
- Serve with pasta
Lightly sprinkle a spoonful of breadcrumbs over the pasta and serve.