Pumpkin Spaghetti

by Editorial Staff

Pumpkin spaghetti is delicious and healthy. Try this recipe and you will not regret your time.

Cook: 50 mins

Servings: 4

Ingredients

  • 1 yellow squash, approx. 1100 – 1150 gr.
  • 100 g diced pancetta
  • Fillet 2 – 4 anchovies
  • 2 tbsp capers, dry
  • 1 can (800g) canned skinless tomatoes
  • 1/4 Art. sliced Kalamata olives in half rings
  • 1 tbsp olive oil, and a little more to drizzle
  • 1/2 onion, chopped coarsely
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon dried pepper flakes
  • 1/2 tablespoon. dry white wine
  • 5 basil leaves, and some for garnish
  • Coarse salt and freshly ground pepper
  • Grated Parmesan, for sprinkling

Directions

  1. Cut the yellow squash in half lengthwise, remove the seeds. Place the pumpkin cut side down on a microwave-safe dish, pierce with a fork in several places, and pour a glass of boiled water over the dish. Cover with plastic wrap and microwave until soft, about 15 minutes.
  2. Remove the hood and cool slightly. Using a fork, scrape off the spaghetti-like pulp.
  3. Meanwhile, fry in a large skillet in olive oil until crisp, about 4 minutes.
  4. Add onions and fry, stirring occasionally, until tender, about 3 minutes. Stir in garlic, anchovies, and red pepper flakes, fry, kneading the anchovies into a paste with a spatula, 30 sec.
  5. Add wine and bring to a boil, cook for another 2 – 3 minutes.
  6. Add tomatoes, mash with a spatula. Bring the sauce to a boil again, then reduce heat and add olives, capers, and basil, cook on low heat, stirring occasionally, until sauce thickens about 10 minutes.
  7. In the same skillet, stir in the spaghetti pumpkin pulp with the sauce. Season with salt and pepper to taste. Arrange the pumpkin spaghetti in portioned bowls, drizzle with olive oil, sprinkle with grated Parmesan and basil leaves.

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