Pumpkin spaghetti

Votes: 7

Photo of the dish: James Wojcik

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 275, total fat 14 G., saturated fats 3 G., proteins 8 G., carbohydrates 28 G., fiber 6 G., cholesterol 21 mg, sodium 1446 mg, sugar 12 G.

Pumpkin spaghetti - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 spaghetti squash weighing approximately 1100 - 1150 g.
100 g diced pancetta
Fillet 2 - 4 anchovies
2 tbsp capers, drained
1 can (800 g) of canned tomatoes, peeled
1/4 cup Kalamata olives, sliced into half rings
1 tbsp olive oil, plus a little extra for drizzling
1/2 onion, coarsely chopped
2 cloves garlic, minced
1/2 tsp dried pepper flakes
1/2 cup dry white wine
5 leaves basilica, and a little for decoration
Coarse salt and freshly ground pepper
Grated Parmesan, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spaghetti squash, pancetta, bacon, Parmesan cheese, onions, garlic, Anchovies, capers, basil, pumpkin, white wine, red pepper flakes, tomatoes, olives, Kalamata olives

Cooking the dish according to the recipe:

Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash cut-side down on a microwave-safe dish, pierce it several times with a fork, and pour a glass of boiling water onto the dish. Cover with a plastic lid and microwave until tender, about 15 minutes.

Remove the lid and let cool slightly. Use a fork to scrape out the spaghetti-like pulp.
Meanwhile, fry the pancetta in a large skillet with olive oil until crisp, about 4 minutes.

Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, anchovies, and red pepper flakes and cook, breaking the anchovies into a paste with a spatula, for 30 seconds.

Add wine and bring to a boil, cook for another 2-3 minutes. Add tomatoes, mash with a spatula. Bring the sauce to a boil again, then reduce the heat and add olives. capers and basil, cook over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.

In the same pan, toss the spaghetti squash with the sauce. Season with salt and pepper to taste. Divide the spaghetti squash among serving plates, drizzle with olive oil, and sprinkle with grated Parmesan and basil leaves.

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