In an attempt to maintain some creativity in my cooking, I’ve signed up for weekly delivery of a produce box. After winning a sample box from Front Door Organics through an Instagram contest, I’ve decided it’s a great way to inspire new recipes and eat a wide variety of fruit and veg. Also, it gets delivered right to my front door (insert raise the roof emoji).
Now that the local harvest is mostly done for the season, I can be sure to expect lots of root vegetables, squash and greenhouse produce. My acorn squash delivery a couple of weeks ago inspired this insanely good pasta dish. This week’s squash variety: spaghetti!
Did your dad ever call spaghetti ‘spaghooch’ when you were growing up? Mine did. Awesome right?
This baby was large and in charge. Normally, I’m a fan of roasting my squash but the skin on this one was like a super hard shell and I couldn’t cut it in half. Into the microwave it went. It also yielded about 7.5 cups of cooked flesh! I kept what I didn’t use for this recipe to test another squash recipe which is possibly coming to a blog near you very soon.
Once you’ve got the flesh scraped out, this recipe has very little hands-on cooking time. A little sautéing, a little whisking and voila, a warm and cozy side dish.
The mixture is quite wet before it goes into the oven. Don’t fret, it’ll work itself into a perfectly cheesy and satisfying consistency during cook time.
Serve alongside, well, anything!