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!
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.
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.
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.
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 🙂
If you enjoy stuffed vegetables you may also like…
Baked Italian Sausage Stuffed Acorn Squash With Mushroom
Roasted Zucchini Stuffed With Garlic Parmesan Breadcrumbs
Orzo Stuffed Peppers Italian Style With Spinach And Grape Tomatoes
A Touch Of Summer Stuffed Tomatoes with Zucchini and Summer Squash
Stuffed Grilled Zucchini With Grape Tomatoes
These vegetable dishes are wildly popular in our family. See if yours won’t be too.
Make it al dente
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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
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
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