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Spaghetti Squash Alla Romana with Asparagus A Lo-Cal Variation

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Spaghetti squash that is tossed to resemble the classic Roman dish Cacio e Pepe. It is mixed with asparagus that is cut on the diagonal and topped with Parmesan cheese. A nice low calorie dish you can have as a side or a light lunch. It also makes a nice summer dinner dish.

Spaghetti Squash alla Romana with Asparagus recipe was an accident. Oh, the inspiration was very real and not accidental at all. The whole idea was to flavor the spaghetti squash like the famous Roman pasta dish,  Cacio e pepe {cheese and pepper}. You couldn’t ask for easier ingredients: a little cheese, some freshly ground black pepper, pasta, and butter. Ecco! You had a meal fit for a king or queen!

Spaghetti Squash alla Romana with Asparagus and Leeks @ allourway.com
Table Of Contents

Recipe Inspiration

The minute I saw the post, I knew that the spaghetti squash that been sitting on the counter, looking quite forlorn, was destined for a royal finish.

But before I continue with my unintended alteration of the recipe, let me tell you about the original recipe and its creator, Marie, Proud Italian Cook.  The ingredients are just like the Roman dish I mentioned above, but with the addition of beautiful green asparagus ribbons.

Everything about that spaghetti squash recipe appealed to my senses.

Spaghetti Squash alla Romana with Asparagus - Squash salt and peppered before roasting @allourway.com

Fail to consider time

The day I decided to make the recipe, I had everything I needed to start and finish our dinner. What I didn’t anticipate was spending an extra amount of time outdoors in the garden.

I do have a tendency to get distracted — especially if I want to get a chore done before I start on anything else.

Running late

By the time I got indoors, split the spaghetti squash in two and prepared it for baking, it was getting late.

Next, I started on the asparagus; I was really excited about this part. The asparagus ribbons looked so pretty on the original dish, I couldn’t wait to see them on my platter.

Spaghetti Squash alla Romana with Asparagus and Leeks @allourway.com

Plan B for spaghetti squash recipe

I got the stalks washed, then set about making ribbons with my vegetable peeler. It took me three attempts to get a ribbon that ended up looking as if it had been tied one too many times and mangled to boot.

I tried another stalk . . . oh-oh! This was NOT going to work!

My eyes spotted the clock. I looked at the pound of asparagus. That’s when I decided — the heck with it. Asparagus sliced on the diagonal would be just as beautiful . . . or so I kept telling myself.

Spaghetti Squash alla Romana with Asparagus and Leeks @allourway.com

Successful result

The Spaghetti Squash alla Romana with Asparagus may not be like the original recipe, but it’s delicious and it doesn’t look bad at all. The flavors are simple but full of flavor.

This is a dish that we’ll make time and again.

We hope you’ll try out the dish, I can guarantee you won’t be disappointed. Who knows I may attempt to make ribbons again 🙂

Spaghetti Squash alla Romana with Asparagus with Leeks and Fried Sea Trout @allourway.com

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Spaghetti Squash alla Romana with Asparagus and Leeks @allourway.com

Spaghetti Squash Alla Romana With Asparagus 

An easy meal that almost makes itself. Once you cook the spaghetti squash, it’s easy to mix the rest together. One-half a squash would make a wonderful individual portion. Add a bit of meat and you have a complete meal. 

Spaghetti Squash alla Romana with Asparagus and Leeks @ allourway.com

Spaghetti Squash alla Romana with Asparagus

Spaghetti squash that is tossed to resemble the classic Roman dish Cacio e Pepe. It is tossed with asparagus that is cut on the diagonal.
5 from 7 votes
Print Pin Rate
Course: light lunch or dinner, vegetable side
Cuisine: American-Italian
Keyword: Light weeknight dish, Roman Dish
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Calories: 812kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 medium to large spaghetti squash
  • 1 lb asparagus cleaned, lower ends snipped and the woody white part peeled with vegetable peeler then cut diagonally into 2 inch pieces
  • 2 Leeks – green trimmed off and the white stalk split in half and washed. Thinly slice
  • 2 Tablespoons butter
  • 4 Tablespoon olive oil more for drizzling on squash before roasting.
  • 1 teaspoon freshly cracked black pepper
  • 1/4 cup low-sodium chicken broth or a little more if needed
  • 3/4 cup finely grated Grana Padano or Parmesan **
  • 1/3 cup finely grated Pecorino

Instructions

  • Preheat oven to 375 F, line a baking sheet with parchment, cut the squash in half lengthwise and remove the seeds.
  • Drizzle olive oil inside of each half and season well with salt and pepper. Place cut side down on the parchment and cook until a knife goes through easily. Around 30 to 40 minutes. Be sure not to overcook.
  • Let squash cool completely then shred with a fork into long strands. Place the strands on paper towels for a few minutes to get some of the moisture out.
  • After the squash has cooled, start on the vegetables. Drizzle 2 Tablespoons olive oil into a sautè pan and add the diagonally cut asparagus and sliced leeks. Stir the vegetables so that the olive oil coats them and continue to cook for about 4 minutes. Add the chicken broth and continue to stir for another 2 minutes. The broth should evaporate and the vegetables should be cooked but the asparagus should still be firm.
  • Remove the vegetables — keep them warm but not cooking.
  • In the same sauté pan melt the butter and add the rest of the olive oil, toss in the spaghetti squash and mix in the 3/4 cup finely grated Grana Padano or Parmesan. Toss gently until the cheese starts to melt. Add freshly ground coarse black pepper. If it seems to need a little bit more moisture add some chicken broth.
  • Place on a platter, arrange the asparagus/leek mixture on top of the spaghetti squash. Sprinkle the grated pecorino cheese on top of the dish and serve immediately.

Notes

  • ** Grana Padano is a hard, slow-ripened semi-fat cheese from the Po valley of Northern Italy. It is comparable to Parmigiano Reggiano but slightly sweeter. It has a granular texture.
  • Recipe adapted from: http://www.prouditaliancook.com/2015/06/spaghetti-squash-cacio-e-pepe-with-asparagus-ribbons-html

Nutrition

Calories: 812kcal | Carbohydrates: 57g | Protein: 28g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 72mg | Sodium: 1113mg | Potassium: 1197mg | Fiber: 13g | Sugar: 21g | Vitamin A: 4490IU | Vitamin C: 35.6mg | Calcium: 839mg | Iron: 8.9mg

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Comments

  12. Simply Suzannes at Home says

    Oh dear friend, this sounds amazing! I LOVE ‘Pasta with Pepper!’ It’s such a simple dish, packed full of flavor. I’m a pepper lover, so it’s right up my alley.
    Your healthier version using squash sounds so so amazing! And as pretty/fancy as I think the asparagus ribbons might have been, I think the veggie cut on a diagonal is also pretty – and adds more texture to the dish, as the squash can be so tender and soft. The contrast is good, friend!!
    I can’t have cheese (Boo!!! ), but I’m still trying to figure out how I can have this dish!! I love the inspiration you’ve given me :0)
    Keep your great recipes coming!
    Have a wonderful weekend!
    Big, big hugs,
    Suzanne

    Reply

    • Marisa Franca says

      Well, you certainly are a good friend and cheerleader. I do have to admit it did taste good. Let me know if you come up with an alternative to the cheese. I’ll keep my fingers crossed you find it!! Big hugs back at you!!

      Reply

    • Marisa Franca says

      Hi Linda! That’s what hubby said when I was so disappointed about the appearance. But it was delicious and the asparagus and leeks tasted really good. I’ve decided to make more spaghetti squash recipes at home — it is such a wonderful veggie!!

      Reply

    • Marisa Franca says

      Hi Susie!! I love side dishes too — you can get more of a variety especially since the male in the family usually likes his meat plain. Have to think up the sides for variety. Hugs to you and the little ones.

      Reply

  15. Gabrielle says

    5 stars
    Marisa, this sounds delicious, will be making this very soon. What did you serve along side? Chicken perhaps, and if so do you have a receipe to share? I do so enjoy your posts and delicious recipes. It is always a relief to try a recipe that is tried and true and I know will be a smashing success first time around. Thank you!

    Reply

  16. Jovina Coughlin says

    What a delicious recipe for spaghetti squash and you are right it makes a perfect side dish. The best dishes are often created on the spur of the moment. I look forward to making this recipe.

    Reply

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