Pasta with Calabaza Squash

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Pasta with Calabaza Squash is an old family recipe that both my grandmother and mother have been making for years. This dish is Italian style cuisine; however, fun fact: calabaza is actually a Spanish squash originating in South America. It's readily available in supermarkets, so I'm sure you'll have no trouble finding it. I've made some tweaks to transform this recipe into a gluten free and "waistline friendly" version. My secret is to use a combination of gluten free pasta (i.e.,  I've used brown rice spaghetti -- fettuccine works really well here too) and zucchini noodles aka spiraled zucchini. Using zucchini cuts the calories of this meal in half and acts as a really great substitute for spaghetti, as it holds together nicely and soaks up the flavor or pasta sauces. To achieve zucchini noodles, you'll need some time of spiralizer. They sell both manual ones and electric kinds. I've upgraded from the Veggetti to the Veggie Bullet myself, and I've never looked back. If you're in the market for a new kitchen appliance, I definitely recommend the Veggie Bullet. It cuts prep time by more than half, and you won't feel like you've had a crazy arm workout after use! ... Okay, tangent about my love of convenient cooking tools over. 

With this dish, you'll feel like you're eating something so indulgent, but it's actually light and very nutritious. I make this meal throughout the winter because it's warming and comforting as well. Even though the spring may be coming, I know there are many more cold months ahead. The toasted pignoli as a garnish are my favorite addition! So try this recipe and share it with your loved ones.

Note: If you want to make this dish low FODMAP, omit garlic cloves or remove them from dish after cooking. Instead use garlic infused oil; it comes out just as perfect with this substitute!

Prep Time: 15 min | Cook Time: ~30 min total | Serves: 3-4

Ingredients:

  • 2 pounds Calabaza squash, cubed
  • 4 oz pasta (I recommend spaghetti and fettuccini) 
  • 6 medium sized zucchini, spiralized
  • 5 cloves of garlic (omit for low FODMAP version)
  • 2 tbsp + 1/2 tbsp oil (*use garlic infused oil for low FODMAP version, especially if omitting garlic cloves. You can use this oil even with the garlic cloves, or you can use a high quality olive or avocado oil)
  • 1/2 cup water
  • 1/3 cup toasted pignoli (aka pine nuts)
  • Salt & fresh ground pepper to taste
  • 1 handful fresh parsley chopped

Directions:

  1. On medium heat, add oil and garlic (if using) to a pot or deep pan and let garlic begin to brown
  2. Add all of the cubed squash and mix around
  3. Season with salt and pepper
  4. Add water to the pan and cover
  5. Allow squash to cook and soften, periodically uncovering the pan and mixing
  6. If choosing to remove garlic cloves, do so now. 
  7. Once the squash becomes soft enough and begins to break down, use your utensil to kind of mash the squash (see photo B. adjacent)
  8. Add chopped parsley and mix to distribute.
  9. *Optional step: If you like a thinner pasta sauce, add squash to a blender and add 1/2 tbsp more oil. Blend to your desired consistency
  10. Lightly cook zucchini noodles in a splash of oil. (Cook until al dente, they will soften once sauce is poured on. You don't want to overcook them because they will start to break and won't function as spaghetti)
  11. Boil gluten free pasta until al dente. (*Tip: gluten free pasta cooks faster than wheat)
  12. Mix zucchini noodles and pasta together
  13. Add calabaza squash sauce to your noodles
  14. Garnish with some more fresh chopped parsley 
  15. ** Top with some toasted pignoli (also known as pine nuts) for an amazing finish! - Use a toaster oven or dry toast them in a pan over low heat
  16. Serve and enjoy with a nice glass of wine!
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