Do you believe in magic? There’s something magical about spaghetti squash. It appears to be solid, but cook it and coax it out of its shell with a fork — and voilà, you’ve got spaghetti strands. Take that, pasta!
Orangetti squash is even more magical. Developed in Israel in 1986, it’s smaller and thus more convenient, and sweeter and has an attractive, intense colour. Take that, spaghetti squash!
Mushroom Marinara Orangetti Squash
- Orangetti squash, halved, baked cut side down, on a baking pan, in a 420F oven for 35 – 45 minutes, then seeded and scooped out with a fork into strands
- 4 dry shallots, diced
- 1 T olive oil
- 8 oz cremini mushrooms, sliced
- 5 oz each brown and white shimeji mushrooms, bottoms trimmed
- 1 pint cherry tomatoes, halved
- 2 scallions, thinly sliced
- 1 c marinara sauce
- chopped parsley as garnish
- kosher salt and freshly ground black pepper
In a medium-sized pan, heat olive oil, add shallots and cook over medium heat, until softened and slightly browned. Add all mushrooms and cook covered, stirring until cooked through. Season with salt and pepper. Plate mushrooms.
Use same pan to cook tomatoes and scallions over medium heat. When skins blister and soften, add tomato sauce. Season with salt and pepper. Plate tomato sauce.
Place squash between the two sauces. Garnish with parsley. Before eating, toss ingredients together (or not — your choice.) Serves 3 – 4.
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