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!
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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 🙂
NOTE: Scoop the spaghetti squash and asparagus back into the squash shell for spaghetti squash ripieni.
Next time you have to try our tasty Baked Italian Sausage Stuffed Acorn Squash. You can make it into a complete meal or use a smaller squash for a fabulous side.
Are you craving a burst of Italian flavors? Feast your senses on our heavenly Cheesy Italian Squash Recipe! This baked spaghetti squash boasts a tantalizing blend of sausage, mushrooms, tomatoes, Italian seasoning, and Parmesan cheese.
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.
📖 Recipe
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
- ¼ cup low-sodium chicken broth or a little more if needed
- ¾ cup finely grated Grana Padano or Parmesan **
- ⅓ 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 ¾ 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. See Notes.
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.
- If you like, use the spaghetti squash shell as the serving dish for a ripieni effect.
Nutrition
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Catherine
This dish is Soooo "up my alley" it's unreal! Love it and will definitely try it.
Marisa Franca
Thank you Catherine and I'm sure you'll love it.
Jean | DelightfulRepast.com
Marisa, this is the most beautiful and delicious use of spaghetti squash I've ever seen! Marking this one!
Marisa Franca
Thank you Jean -- it did end up tasting great. We will be making it soon.
Florentina
This dish has my name all over it ! I could have this every day , delicious!
Marisa Franca
Hi Florentina! I do see your name on it and it would be perfect for you!! I really love spaghetti squash -- it is so versatile.
Anne Murphy
What a gorgeous vegetable dish! Delicious, too.
Marisa Franca
Thank you Anne! Hope you try it.
Marisa Franca
Thank you Anne! I vowed this year I was going to do more with spaghetti squash -- now the trend is using the spiralizer, which we don't own -- yet. Well, they are naturally spiraized. Have a great day!
Judy
Hi Marisa, I'm always on the lookout for more ways to use spaghetti squash - one of my faves! Thanks so much!
Marisa Franca
Hi Judy! That squash is certainly one of our favorites and I can't believe how many delicious recipes there are out there. Have a great day!
Oana @AdoreFoods
Oh, Marisa I absolutely love the addition of asparagus! I am heading next week to look for some squash and make this recipe. Looks so great!
Neli @ Delicious Meets Healthy
Your recreation of the original recipe looks so delicious! Beautiful!
Sara @ Life's Little Sweets
I love this dish! All the flavors that I love, it looks so delicious! Pinning for later 🙂
Marisa Franca
Hi Steph!! Let me know how it turns out. If you're like me you'll add your own special touch to it!!
Sharee @ Savory Spicerack
This looks heavenly! I am going to put this in my next meal plan for my family! Pinned!
Marisa Franca
Thank you Sharee! Every time I eat spaghetti squash I feel like I'm cheating 🙂 it tastes so good.
Rosemary@anitalianinmykitchen.com
What a delicious dish Marisa, how I miss spaghetti squash.
Marisa Franca
Thank you Rosemary -- do you think I could send you some seeds? My cousin when he was here in the States took back seeds for purple basil. He was fascinated with it.
Simply Suzannes at Home
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
Marisa Franca
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!!
Ciao Chow Linda
So what if the asparagus ribbons didn't work out. It looks equally beautiful with a diagonal cut. More importantly, it looks delicious. I could eat that as the main course.
Marisa Franca
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!!
Susie
Looks delicious! I love side dishes.....alone or with entree. Thanks, for a new recipe to try!
Marisa Franca
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.
Gabrielle
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!
Marisa Franca
Ciao Gabrielle! This particular time we took our sea trout and fried it. This is a real treat for us -- we use Panko crumbs and the fish turns out incredibly crunchy.
Jovina Coughlin
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.
Marisa Franca
Thank you Jovina, Some of my best recipes have turned out as goofs that taste good 🙂 Have a great day!!