Go Back
+ servings
Spaghetti Squash alla Romana with Asparagus and Leeks.
Print Recipe
5 from 8 votes

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: light lunch or dinner, vegetable side
Cuisine: American-Italian
Servings: 2
Calories: 812kcal

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 **
  • 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

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