Spaghetti with Butternut Squash, Spinach, Red Onion and Goat Cheese and Another Recipe

Spaghetti with Butternut Squash, Spinach, Red Onion and Goat Cheese

Looks like we are in for rain the next few days. For that reason my husband and I decided to tackle an indoor project, one that we have been putting off for quite some time.  A few years ago we removed the wall paper from his office and have not done a thing to it since. The plan is to re-texture the walls and then paint. It will be my first time using wall mud but it can’t be that tough right? Anyway, it’s fun to have a project and we certainly have our share around here.

Since we still have plenty of the organic butternut squash that was purchased from Costco; I decided to make a veggie pasta dish. So began the peeling, cutting, scooping and roasting. Which is probably the most relaxing part of cooking for me, there is something about chopping vegetables, the sound, the movement, the repetition, it’s all good. Anyway this dish is fairly easy to put together and any combination of vegetables would be delicious. Pasta water and Parmesan cheese create a light sauce here and I like to drizzle a small amount of olive oil over the dish right before serving. This dish is colorful, tasty, economical and somewhat healthy. This is a fairly rich pasta dish so I served it with a light mixed green salad with vinaigrette. The addition of a spicy sausage would be delicious.

Spaghetti Pie

The next day I took 4 eggs and gave them a quick whisk and added them to the pasta from the night before. Everything was poured into a lightly greased baking dish and then baked like a quiche. The texture was surprisingly wonderful; and a great way to re-purpose leftovers. My husband added hot sauce to his and just like that we had another meal.

yield: 5 to 6Author: cheriprint recipe

Spaghetti with Butternut Squash, Spinach, Red Onion

INGREDIENTS:

• 1 ½ to 2 pounds butternut squash, peeled, seeded, cubed and roasted
• 1 red onion, sliced into thin slices, roasted
• 1 pound spaghetti
• 1 cup (8 ounces) goat cheese, crumbled, divided
• 4 cups spinach leaves, washed, spun dry
• Kosher salt and freshly ground black pepper
• ¼ cup fresh parsley, chopped
• 1/3 cup finely grated Parmesan
• Olive oil, for drizzling

INSTRUCTIONS:

1. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
2. Drain and reserve about 2 cups of the pasta water. Put the pasta, ½ of the goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash, onions and fresh spinach. Toss until spinach has wilted. Add more of the pasta water if needed. Season with salt and pepper, to taste.
3. Garnish the rest of the goat cheese, parsley and Parmesan. Drizzle lightly with olive oil and serve. Enjoy!

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