Baked squash spaghetti.

Double squash and triple cheese baked pastaNot baked spaghetti squash. BIG DIFFERENCE THERE. As much as I love healthy eating, putting tomato sauce on top of spaghetti squash “noodles” just does not cut it. It is not a legitimate alternative to delicious carby pasta. No. Just no. And since I just squashed your healthy eating dreams (omg I just went there), I was hoping you’d be delighted with my healthy not-so-healthy double squash and triple cheese baked pasta.

Jealous?

Kabocha and butternut squash. Goat’s cheese, cheddar, and Parmesan. Whole wheat pasta. Need I say more?

To be honest, I was actually going to have another go at making ravioli but unfortunately, I took the lazy route baked them all up nicely in a dish of melted cheese. Yup. Sorry, but the amount of work that ravioli requires just didn’t appeal to me this morning. Sigh. You win this time ravioli…

But this dish is just as good. You get the natural sweetness from the kabocha squash, pungency from the goat’s cheese, and, uh, healthiness from the whole wheat fettucine. Uh, right. And besides, can you really say no to a dish of pasta basked in melted cheese, inside and out? Didn’t think so.
Double squash and triple cheese baked pasta Double squash and triple cheese baked pasta Double squash and triple cheese baked pasta Double squash and triple cheese baked pasta Double squash and triple cheese baked pasta Double squash and triple cheese baked pasta Double squash and triple cheese baked pasta Double squash and triple cheese baked pastaDouble squash and triple cheese baked pasta

What you’ll need:
– 375g whole wheat fettucine
– 1 heaping cup pasta sauce
– 1 cup kabocha squash, pureed in a food processor
– 1/4 cup goat’s cheese, crumbled into small chunks
– 1/3 cup mild cheddar cheese, grated
– 1/8 cup Parmesan cheese, finely grated

What you’ll need to do:
1. Preheat oven to 400F.
2. Cook pasta according to packaged directions in a pot of boiling, salted water. Drain and rinse under cold water when cooked til al dente. Set aside.
3. In a small oven-proof baking dish, take a couple tablespoonfuls and coat the bottom of the dish.
4. Mix the cooked pasta with the rest of the pasta sauce.
5. Ladle half of the pasta to generously line the bottom of the baking dish, over the sauce.
6. Next, spread the pureed kabocha squash over the noodles.
7. Add the crumbled goat’s cheese next.
8. Place the other half of the remaining pasta on top of the goat’s cheese layer.
9. Sprinkle alternatively with the mild cheddar and Parmesan cheeses.
10. Bake for 15-20 minutes or until the cheese has nicely melted on top. Makes 4 servings.

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