Cover photo courtesy of LINC Foods
Spaghetti squash is known for its long strands that resemble pasta noodles. You can replace your pasta with this squash and serve with marinara or, in this recipe, we pair the complementary strands together. This dish’s slightly sweet and nutty flavor pairs deliciously with parmesan cheese and tangy sun-dried tomatoes.
INGREDIENTS: 1 spaghetti squash from Full Bushel Farm, halved crosswise and seeds removed // 1 TBSP olive oil // 1 lb. dried pasta // 2 TBSP butter // 4 cloves garlic from Channing Farm, minced // 5 SHAKES red pepper flakes from Hayshaker Farm // 1 TBSP dried parsley // 1 CUP freshly grated parmesan cheese // 3 TBSP marinated sun-dried tomatoes // Salt and pepper to taste
DIRECTIONS:
- Preheat the oven to 400 degrees F. Place the spaghetti squash on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 40 minutes until tender.
- Meanwhile, boil the pasta in salted water for 8-12 minutes until tender. Save 1/2 CUP pasta water and set aside. Use a colander to drain the pasta.
- Use a fork to remove the spaghetti squash from its shell. Place in a bowl and set aside.
- Melt the butter in a pan over medium heat. Add the garlic, chili flakes and dried parsley, cooking for 3-4 minutes until fragrant.
- Add the spaghetti squash and pasta water, stirring to combine. Add the parmesan cheese and sun-dried tomatoes. Continue to cook 5 more minutes until the sauce combines and thickens a bit. Add salt and pepper to taste.
- Toss in the pasta. Serve with additional sun-dried tomatoes and parmesan. Enjoy!
(Courtesy of LINC Foods—The Local Inland Northwest Cooperative @ lincfoods.com.)
