Spaghetti Squash with Sun-Dried Tomatoes

Ingredients

• Butternut Squash 1 piece
• Oregano 4 stalks
• Garlic 2 cloves
• Sun-Dried Tomatoes 5 pieces
• Fresh basil leaves 3 stalks
• Parmesan Cheese 0 oz
• Olive Oil 5 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Like any vegetable, spaghetti squash can be baked whole, but this will take about twice as long. It will be quicker if you cut it in half. You'll need a sharp, long knife and a good grip, as the flesh of the raw squash is quite firm. Scoop out the seeds and set the center aside for now.

Step 2

The squash halves should be drizzled and sprinkled with aromatic ingredients: this can be any blend of herbs and spices, such as olive oil, salt, freshly ground black pepper, grated garlic, and the leaves from a couple of sprigs of fresh oregano. Finally, massage all of this into the flesh.

Step 3

Place the halved pumpkin on a baking sheet lined with foil, cut side down. Put it in a preheated oven at 345°F (350 degrees Fahrenheit). After about an hour (give or take, depending on the weight of the vegetable), it should be ready — a fork should easily pierce the flesh.

Step 4

While the squash is baking, take the cleaned pumpkin seeds and remove the seeds. Toss them into a well-heated skillet, sprinkle with a pinch of salt, and, stirring constantly, roast the seeds until they are golden and crunchy.

Step 5

After an hour, remove the squash from the oven, let it cool slightly, and turn it cut-side up. Now, use a fork to scrape out the flesh of each half — you will see long strands coming out, the very spaghetti that gave the vegetable its name.

Step 6

In a large saucepan, heat a little oil, add the insides of the squash, and toss in halved sun-dried tomatoes. Choose tomatoes that are softer and juicier; ideally, you can make them yourself: cut them in half, place them cut side up on a baking sheet, season with salt and pepper, drizzle with olive oil, and leave them overnight in an oven preheated to 175°F.

Step 7

Once the squash and tomatoes are heated through, add fresh basil leaves (you can tear large leaves by hand) and a handful of grated Parmesan or Pecorino cheese. Mix the vegetables with the cheese and let them cook for another few seconds.

Step 8

Arrange the cooked vegetables on plates, drizzle with fresh olive oil, add more cheese, salt, freshly ground black pepper, a couple of basil leaves, and a few toasted crunchy seeds — all to taste and in any proportions you prefer. Serve immediately.