Jamie says: We’re on “refrigerator management.” This comes around once a year- right before our big (and I mean big) Christmas Eve Party. What does “refrigerator management” mean? Well, it means we can’t buy much of anything for the refrigerator or freezer unless it’s for the party. (Picture mass quantities of ziti, eggplant, shrimp, cold cuts, cheese, hams, turkey, potato salad…the list goes on.) It also means I got creative with dinner tonight.
And in the process of my creativity, I made the best yellow squash I’ve ever made.
Italian Pasta with Garlic Squash and Grated Cheese
- 1 lb (~3) yellow squash
- 1 Tbsp extra virgin olive oil
- 1/8 tsp salt
- dash freshly ground pepper
- 5 cloves garlic
- 3 cups water
- 1 cup Italian pasta (Benedetto Cavalieri cassarecci, pasta di semola di grano duro- from our family trip to Italy)
- 1/4 lb hard cheese (Whole Foods balsamic bellavitano)
- Preheat oven to 375°F. Chop squash into small pieces. Place in a large metal baking dish with extra virgin olive oil, salt, and freshly ground pepper. Remove peel from garlic. Use a garlic press to press garlic over squash. Stir. Bake for about 40 minutes or until soft. Increase oven temperature to broil, and broil squash for 2 minutes.
- Pour water in a pot and place on a burner on high heat. Bring water to a boil and add pasta. Cook pasta according to directions on package, stirring occasionally. Drain water from pasta.
- Scoop pasta into bowls. Top with garlic squash. Freshly grate hard cheese on top. Enjoy!
- Nutrition note: Yellow squash is a type of summer squash. (Winter squash has thick skin. Think of it as a coat for the cold weather.) Summer squash is low in calories and is high in vitamin C, according to Fruits & Veggies More Matters.