On a recent trip to a local market we were greeted by a gorgeous array of orange pumpkins and irregular gourds. Instead of heading straight for the quintessential Halloween symbol, we simultaneously reached for the oblong, sunny spaghetti squash. When roasted, the bright yellow squash is transformed into pasta-like strands, so we thought it was only appropriate living, in the North End of Boston, a historic Italian neighborhood, to use it like spaghetti.
While in Italy, we were big fans of the famously pungent and spicy Puttanesca sauce. The deep, rustic red sauce with bursts of green briny capers transforms any pasta, or in this case, the subtly sweet squash ribbons. With the addition of earthy eggplant, a sprinkling of fresh chopped basil and Parmesan cheese, it’s our fresh, seasonal take on an Italian classic.
