Spaghetti Squash with Sun-Dried Tomatoes
5 servings
75 minutes
Chef and restaurateur Isaac Correa's new favorite vegetable is a cross between a pumpkin and a zucchini, a vegetable that breaks down into pasta-like strands when cooked. Isaac thinks it's better than pasta: lighter and gluten-free. And you can add any flavors you want to it, from oregano and sun-dried tomatoes to a meaty Bolognese ragù.
1
Like any vegetable, spaghetti squash can be baked whole — in which case it will need to be in the oven twice as long. It will be faster if cut in half. Just a sharp, long knife and a good support are needed — the flesh of the squash is very firm when raw. Scoop out the seeds and set aside.
2
The squash halves need to be drizzled and sprinkled with aromatic seasonings: this can be any mix of herbs and spices, such as olive oil, salt, freshly ground black pepper, grated garlic, and leaves from a couple of sprigs of fresh oregano. Finally, massage everything into the flesh.
- Olive oil: 80 ml
- Salt: to taste
- Freshly ground black pepper: to taste
- Garlic: 2 cloves
- Oregano: 4 stems
3
Place the pumpkin halves on a foil-lined baking sheet with the flesh side down. Put it in a preheated oven at 175 degrees. In about an hour (a little more or less depending on the weight of the vegetable), it will reach the desired condition — a fork should easily penetrate the flesh.
- Pumpkin Squash: 1 piece
4
While the squash is baking, scoop out the cleaned pumpkin flesh and remove the seeds. Toss them in a well-heated pan, sprinkle with a pinch of salt, and roast the seeds, stirring constantly, until golden and crispy.
- Pumpkin Squash: 1 piece
- Salt: to taste
5
After an hour, take the squash out of the oven, let it cool a bit, and turn it cut-side up. Now, scrape each half with a fork — you'll see long noodles coming out from underneath, the very spaghetti that gave the vegetable its name.
- Pumpkin Squash: 1 piece
6
In a large skillet, heat some oil, add the insides of the squash, and add halved sun-dried tomatoes. Choose softer and juicier tomatoes, or better yet, make them yourself: cut in half, place on a baking sheet cut side up, season with salt and pepper, drizzle with olive oil, and leave in a preheated oven at 80 degrees overnight.
- Olive oil: 80 ml
- Sun-dried tomatoes: 5 piece
7
When the squash and tomatoes are heated, add fresh basil leaves (large leaves can be torn by hand) and a handful of grated parmesan or pecorino. Mix the vegetables with the cheese and keep on the heat for a few more seconds.
- Green basil: 3 stems
- Parmesan cheese: 25 g
8
Arrange the prepared vegetables on plates, drizzle with fresh olive oil, add more cheese, salt, freshly ground black pepper, a couple of basil leaves, and a few crispy roasted seeds - all to taste and in any proportions. Then serve.
- Olive oil: 80 ml
- Parmesan cheese: 25 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Green basil: 3 stems
- Pumpkin Squash: 1 piece