Spicy Squash Pasta Recipes

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SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

SPICY SQUASH PASTA



Spicy Squash Pasta image

An amazing creamy and flavourful pasta. This ingenious recipe is made by roasting squash and blending into a smooth sauce. The end result is a deliciously thick pasta sauce which has just the right amount of heat.

Provided by hugo

Categories     Main Course     Pasta

Time 40m

Number Of Ingredients 13

1.6 kg Squash (peeled, de-seeded and roughly chopped into 2cm chunks)
1 Head Garlic (peeled and finely diced)
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes
1 Teaspoon Paprika
1 Teaspoon Oregano
1 Teaspoon Kosher Salt
1 Medium Lemon (juiced)
2 Tablespoons Nutritional Yeast
3 Tablespoons Olive Oil
80 ml Plant Milk (almond milk, oat milk, e.t.c.)
500 g Pasta
10 g Parsley (finely chopped)

Steps:

  • Pre-heat your oven to 200˚c (fan oven).
  • Arrange chopped squash and garlic in a large roasting tin. Combine with the olive oil and spices (1 teaspoon cumin seeds, 1/2 teaspoon chilli flakes, 1 teaspoon paprika, 1 teaspoon oregano and 1 teaspoon kosher salt). Pour the lemon juice over the squash.
  • Place the roasting tin into the oven. Roast for 30 minutes until the squash is nicely soft.
  • Whist the squash is roasting. Cook your pasta in heavily salted water according to packet instructions. Drain the pasta reserving a little of the cooking water.
  • After the squash has cooked, remove from the oven and tip into a food processor or blender. Pour in the plant milk and nutritional yeast. Whiz the squash into a smooth paste.
  • Spoon the blended squash back into roasting tin. Tip in the pasta and combine with the squash. Pour in enough of the reserved cooking liquid to loosen the sauce into a smooth sauce. Sprinkle the chopped parsley over the pasta and serve immediately.

Nutrition Facts : Calories 513 kcal, Carbohydrate 97 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

SPICY SQUASH PASTA



Spicy Squash Pasta image

When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 12

2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 small garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary
1 pound perciatelli or bucatini
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
3/4 cup fresh ricotta cheese
Finely grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
  • Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.
  • Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
  • Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.

QUICK AND SPICY SPAGHETTI SQUASH



Quick and Spicy Spaghetti Squash image

This one is good, try it!

Provided by Scott Davis

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 5

1 spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley
1 tablespoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
  • Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
  • Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g

EASY SPAGHETTI SQUASH SPAGHETTI



Easy Spaghetti Squash Spaghetti image

This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.

Provided by Tracy E

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 2

Number Of Ingredients 4

1 spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
  • Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
  • Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg

SPICY SUMMER SQUASH AND PASTA



Spicy Summer Squash and Pasta image

Make and share this Spicy Summer Squash and Pasta recipe from Food.com.

Provided by sage femme

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package noodles
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 spicy red pepper, minced
2 large pattypan squash or 1 medium summer squash, diced
1 medium zucchini, cut into half moons
1 (15 ounce) can pinto beans or 1 (15 ounce) can beans, of your preference
1 (15 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried marjoram
2 tablespoons fresh basil, minced
2 tablespoons fresh cilantro, minced
parmesan cheese or romano cheese, grated

Steps:

  • Cook noodles according to package directions.
  • Saute onion in olive oil with hot pepper and garlic for 5 minutes.
  • Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
  • Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
  • Serve squash sauce over noodles and top with fresh herbs and cheese.

Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8

SPICY SQUASH WITH PASTA



Spicy Squash with Pasta image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 12

1 2-pound butternut squash, halved lengthwise and seeded
Coarse salt and freshly ground pepper
1 pound perciatelli
1/4 cup olive oil
2 cloves garlic, coarsely chopped
1/4 teaspoon crushed red pepper, flakes
3/4 teaspoon fresh thyme leaves
3/4 teaspoon thinly sliced fresh sage leaves
3/4 teaspoon finely chopped fresh rosemary
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 1/2 cups fresh ricotta cheese
Freshly grated Parmesan cheese, for serving

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with a Silpat (French nostick baking mat). Season squash with salt and pepper, and place, cut side up, on baking sheet. Bake 10 minutes. Turn cut side down, and bake until tender when pierced with the tip of a knife, 20 to 30 minutes more. Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Scoop out flesh, discarding skins; set aside.
  • Bring a large pot of water to a boil; add salt. Add perciatelli, and cook until al dente, according to manufacturers' directions.
  • Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium heat, add garlic, a large pinch of salt, red-pepper flakes, 1/2 teaspoon thyme, 1/2 teaspoon sage, and 1/2 teaspoon rosemary. Cook until garlic is golden and fragrant about 5 minutes. Add reserved squash, and heat through.
  • In a second large skillet, heat remaining 2 tablespoons oil over medium heat. When pasta is done, drain well, and add to pan with oil. Add parsley and remaining 1/4 teaspoon each of thyme, sage, and rosemary. Season with salt, and toss to combine.
  • Place ricotta in a large dollop in the center of the serving platter. Top with squash mixture. Cover with pasta. Sprinkle with Parmesan cheese, and serve immediately.

SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU



Spicy Italian Stuffed Spaghetti Squash #Ragu image

Ragú® Recipe Contest Entry. It's a completely satisfying low-carb taste of Italy in it's own delicious bowl. Filled to the top with savory Italian sausage, buttery zucchini and creamy goat cheese, this squash based meal is so satisfying no one will will miss the pasta!

Provided by Micah W.

Categories     Sauces

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup Ragú® Pasta Sauce (spicy Italian sauce)
1 large spaghetti squash
1 lb Italian sausage
2 medium zucchini, chopped- about 3 cups
1 large yellow onion, diced-about 2 cups
4 garlic cloves, minced
3 tablespoons chopped oregano, 1tsp reserved (to garnish)
4 tablespoons butter
1 cup panko Italian seasoned breadcrumbs
4 ounces goat cheese
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat Oven to 400.
  • Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
  • Oil liberally with olive oil and salt and pepper to taste.
  • Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
  • While squash is roasting, work on dicing vegetables and brown Italian sausage.
  • Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
  • Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
  • Season with chopped oregano, salt and pepper to taste.
  • Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
  • In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
  • Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
  • Allow to cool 5 minutes. Serve and enjoy!

Nutrition Facts : Calories 781.4, Fat 53.6, SaturatedFat 24.8, Cholesterol 118, Sodium 2754, Carbohydrate 41.5, Fiber 3.7, Sugar 7.5, Protein 34.8

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