Creamy Spaghetti Squash with Spicy Broccoli Rabe, Romano and Walnuts
Are you on a low-carb or gluten free diet? Do you want a healthy recipe using local in season produce or do you want a recipe that simply tastes great? The following recipe I created answers yes to any of those questions. In season spaghetti squash and Broccoli Rabe, also known as Rapini, topped with Pecorino Romano cheese and toasted walnuts; tossed with a few other ingredients will wow your mouth. The base is spaghetti squash with ricotta seasoned with salt and pepper. I also experimented with whole grain spaghetti and brown rice spaghetti. All were very good but I would have to say my favorite was using the squash. If you are leery about it don’t be, it is delicious. I then topped it with Rapini sautéed with lots of garlic and crushed red pepper. Then finish it with a grating of Pecorino Romano cheese and some toasted walnuts. I prefer the sharper taste of the Pecorino Romano cheese over Parmesan, it has more punch. Delish!
Creamy Spaghetti Squash with Spicy Broccoli Rabe, Romano and Walnuts
1 large spaghetti squash or your favorite spaghetti
1 bunch Broccoli Rabe, cleaned and ends trimmed
2 tablespoon extra virgin olive oil
1 teaspoon crushed red pepper flakes
6 large garlic cloves, minced
Salt and freshly ground black pepper
About 1 cup whole milk ricotta
½ cup toasted walnuts, broken
Pecorino Romano Cheese
Cut spaghetti squash in half, remove the seeds with a spoon; place flesh side down in a microwave safe dish. Add one inch of water and cook on high in microwave, about 5-10 minutes or until soft. Remove from pan to cool and repeat the procedure with the other half.
Cut broccoli rabe into 1-2 inch pieces. Place half of it into a large pot of boiling water to blanch for 1 minute. Remove with a slotted spoon and place in a colander to drain. Repeat with the other half of broccoli rabe.
Heat a large sauté pan on medium-high heat. Add olive oil, red pepper flakes and garlic; sauté 30 seconds or until fragrant. Add the broccoli rabe and sauté for 5 minutes, tossing; season with salt and pepper to taste.
With a fork scrape the strands of spaghetti squash into a large bowl and mix with ricotta until creamy and all strands are coated. Season with salt and pepper to taste. If using pasta, mix with ricotta until creamy adding a bit of pasta water if needed; season with salt and pepper to taste.
Place the creamy spaghetti onto a large platter for family style or onto individual plates. Top with broccoli rabe mixture, grate Pecorino Romano cheese over all; finish with the toasted walnuts and a fresh grind of black pepper.
