Recipe: Easy Summer Squash Spaghetti

Last month, my husband was asked to do a portfolio review for our local college’s visual communications department. Part of his “thank you” for volunteering his time was a little starter squash plant. He and Shep planted it in the boys’ dirt plot out back, and this weekend they harvested their first two vegetables.

We had to eat at least one of them right away!

But, I’ve never tried squash, much less prepared it in a dish, so we expended a little brain-power to come up with something delicious for dinner. It actually worked out perfectly to try a pasta dish because we wanted to try a sheep or goat’s cheese since we have cut out dairy completely.

I visited Earth Fare, where the cheese was all more expensive than even their beer or wine, and ended up grabbing a small hunk of Pecorino Tuscano, a sheep’s cheese from Tuscany. It was just over $3 for a wedge the size of a free Gideon’s Bible, and it lasted through two dinners for 4 people.

Worth it for sure.

Summer Squash Spaghetti

prep time 10 minutes | total time 30 minutes
serves 4

Description:

A simple dish of spaghetti dressed in
garlic, toasted bread crumbs and olive oil;
tossed with roasted squash, onions and
tomatoes and topped with a generous
layer of grated cheese.

Ingredients:

1 small onion
1/2 pint grape or cherry tomatoes
1 medium summer squash
4 minced garlic cloves
olive oil
salt + pepper
1 lb. spaghetti
1/4 c. toasted bread crumbs
hard cheese for grating (leave out if you want vegan)

Instructions:

  1. Preheat oven to 450˚and set a pot of water to boil.
  2. Slice onion and squash into thin slices and place all vegetables on an oiled cookie sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper and garlic.
  4. Roast for 15 minutes or until softened and slightly carmelized.
  5. Cook pasta al dente.
  6. Toss vegetables, pasta, some olive oil and bread crumbs in a large bowl.
  7. Top with grated cheese (we used pecorino tuscano)
  8. CHOW DOWN.

…if you are like me, you’ll be thinking about it for 48 hours before admitting you NEED to eat it again and heading back to the kitchen to make another batch… on the double.

*also, I fully intended to take a photo of the finished product. I just didn’t realized how quickly I would devour it once it was on my plate. It looks like spaghetti noodles with squash and tomatoes mingling throughout it.

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