Spicy Squash Pasta Food

SPICY SQUASH PASTA

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.

SPICY SQUASH PASTA

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.

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH

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.

SQUASH & PESTO PASTA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.
• Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.
• Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.

QUICK AND SPICY SPAGHETTI SQUASH

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.

SPICY PAN-FRIED SQUASH

Steps:

• Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
• Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

SUMMER SQUASH AND SAUSAGE PASTA DISH

Steps:

• Cook pasta 'al dente' according to package directions.
• Meanwhile, heat a large skillet over medium heat. Add sausage and cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. remove sausage from pan. Leave a little fat in pan (for taste).
• Add 1/4 cup olive oil and bring heat down to medium-low. Add squash and onion and cook, stirring frequently until soft, about 5 minutes.
• Add olives, garlic powder, Italian seasoning, and red pepper flakes; season with salt to taste.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add cooking water 1 tbsp at a time, tossing between each addition. Add cooked sausage and combine.
• Transfer pasta to a large serving platter, drizzle with olive oil, and sprinkle with parmesan cheese or crushed croutons.

SPAGHETTI SQUASH "PASTA" MEAL PREP 2 WAYS RECIPE BY TASTY

Steps:

• Using a fork or sharp knife, carefully poke holes down one side of spaghetti squash.
• Microwave the spaghetti squash for 5 minutes to soften. Let cool to room temperature.
• Preheat oven to 400˚F (200˚C).
• Cut the spaghetti squash in half lengthwise and remove seeds using a spoon.
• Place spaghetti squash on a baking pan face up. Coat the inside of the squash with olive oil and season with salt and pepper. Flip the squash over so that the rims are face-down on the pan.
• Bake for 30-45 minutes, or until squash reaches desired tenderness.
• While the squash is in the oven, prepare a second baking sheet with asparagus, cherry tomatoes, olive oil, salt, pepper, garlic and basil. Combine until vegetables are evenly coated with seasoning.
• Bake for 10-12 minutes, or until vegetables have reached desired tenderness.
• Heat olive oil in a pan over medium heat. Add the chicken breasts and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove from heat and set aside.
• Once spaghetti squash has cooled down enough to handle, use a fork to shred apart the squash into noodles. Distribute evenly into four glass containers.
• Add 2 tablespoons of pesto to two of the containers.
• Add ¼ cup (65g) of marinara to the other two containers. Top with mozzarella.
• Distribute cooked vegetables and chicken evenly between all four containers.
• Seal containers with secure lids and store in the fridge for up to 4 days.
• When ready to serve, reheat and stir everything together to distribute sauce.
• Garnish with basil, and enjoy!

SPICY SQUASH WITH PASTA

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 SUMMER SQUASH AND PASTA

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.