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Acorn Squash Spaghetti

Categories: Main   Pasta  
Submitted by:Brady


1acorn squash
1 tspchopped garlic
1 tspsage
1-2 tspchili flakes
1/2 tspgaram masal
pinchblack pepper
to tastesalt
1 - 1.5*cup vegetable broth
1bell pepper
somesliced mushrooms


  1. Preheat oven to 400 F
  2. Slice the acorn squash. Rub in butter or olive oil, lightly salt and pepper, and throw it in oven for 45-60 minutes, until tender.
  3. When cool enough, scoop squash into a bowl. Start the (salted) water heating up for the spaghetti.
  4. Cook onion until translucent, adding garlic part way through.
  5. Add sage, garam masala, chili flakes; cook briefly, then throw the squash in as well.
  6. Add vegetable broth. Mix well, cook for about a minute, breaking the squash up with your spoon.
  7. Remove from heat, throw squash mix into the bowl and let it cool a little. Blend, in batches if necessary. Taste the puree, and season gently with salt and pepper if needed.
  8. Spaghetti water should be boiling by now; throw the spaghetti in.
  9. Begin cooking remaining vegetables (pepper, mushrooms, broccoli, or whatever you have on hand); sautée or stir fry them until acceptably cooked. Add squash puree and turn heat to low. Let simmer until spaghetti is al dente.
  10. Drain spaghetti once it's al dente; put it back in the pot, and immediately add squash sauce. Combine, then serve.


I think acorn squash is about the right size and sweetness for this, but you could adjust it for butternut squash or whatever other squashes.

* Liquid measurement is a rough guess since I just eyeball it. You want the squash puree to be fairly thick to make for a good sauce.