When spaghetti squash is cooked, the scooped-out flesh emerges in thin strings, like transparent strands of spaghetti. Its texture is crisp; its taste is mild; and it can indeed replace actual spaghetti in the recipe of your choice. This is especially good news if you’re searching for an alternative to pasta, either because you’re allergic to gluten, or simply seeking a more nutritious landing pad for some delicious sauce.

Spaghetti Squash with Creamy Goat Cheese and Shredded Zucchini

Category

Category name

Serves

4-6

Ingredients

  • 1 ½ pounds zucchini
  • ¾ teaspoon kosher salt
  • 1 spaghetti squash, 3-3 ½ pounds
  • 1 ½ cups sliced onion
  • 2 tablespoons extra virgin olive oil
  • 2 cups vegetable broth
  • 2 tablespoons finely chopped fresh sage
  • 4 ounces fresh goat cheese, crumbled
  • 1 ounce grated Parmigiano Reggiano cheese, plus extra for garnish
  • ⅓ cup pine nuts, toasted
  • Sage sprigs, for garnish

Method

  1. Using the grating disk of a food processor, coarsely grate the zucchini; transfer the zucchini to a colander sitting over a large bowl and toss with the salt; let drain for 20 minutes.
  2. Prick the spaghetti squash in 3 or 4 places with a skewer and microwave on high for 5 minutes. Cut in half crosswise and microwave again for another 5 minutes. Using a sharp spoon, scrape out and discard the seeds. Microwave again for 5 minutes or until the strands of squash are easy to scrape out with a fork. Let the spaghetti squash stand until it is cool enough to handle, then scoop out all the strands (you should end up with about 4½ cups).  Note: the squash will be very hot each time you remove it from the microwave, so please use a potholder or towel when you take it out.
  3. Heat a large skillet over medium heat. Add the oil and when hot, add the onion and cook, stirring occasionally, until golden, about 8 minutes.
  4. Working with one handful at a time, squeeze the zucchini tightly to remove the excess moisture. Add the squeezed zucchini to the onion and cook, stirring, for 3 minutes. Transfer to a bowl. Add the vegetable broth, goat cheese, and sage to the skillet and bring to a boil, whisking. Add the spaghetti squash strands, cover, and simmer until the squash is tender, about 5 minutes. If the sauce seems too watery, simmer uncovered until the sauce has reduced. Return the zucchini mixture to the pan; add the Parmigiano Reggiano cheese, salt and pepper to taste and cook until heated through, about 1 minute.
  5. To serve: Spoon into warm bowls and top each portion with a sprinkling of Parmigiano Reggiano cheese, pine nuts, and a sprig of sage. Serve immediately.