I have always had a thing for pumpkins and squash. I’m pretty sure it dates back to watching the fairy god mother in Cinderella turn the pumpkin into a beautiful carriage. I’ve always found pumpkins, gourds and their relative so attractive as decoration.
One day, while trying to figure out a low cost meal that would serve a lot of people, I saw the humble Filipino squash that I had bought from the market on the kitchen counter. It was very beautiful on its own, just sitting there. I figured, I might as well use its natural shape to serve it in, rather then figuring out how to plate a lump of pasta!
- 1 small squash
- 1 tablespoon olive oil
- 2 cups pasta
- 6 florets broccoli
- 1 handful malunggay leaves
- salt and pepper
Cut open the top of the squash where the stem is, to reveal a good sized hole, big enough for you to remove the seeds.
Remove the seeds and other stringy bits. Rub the oil all over the inside of the squash.
Place a piece of foil or parchment paper on a baking tray, and put the squash on top. Bake the squash for 45 minutes or until soft inside.
While the squash is baking, boil the pasta.
Once pasta is boiled, saute it with a little onion, garlic and add in the broccoli and malunggay.
Once out of the oven, carefully scrape down the sides of the squash, putting all the flesh in the center.
Add the pasta-vegetable mixture and carefully mix it with the squash. Add salt and pepper to taste
Garnish with raisins or any dried fruit on hand to add to the harvest season flavor.