Today (March 1) is the first day of autumn in
What a better way to celebrate autumn than with pumpkins? I opted for the small varieties called golden nugget squash. Seeing them at the market last week reminded me that autumn was near. And here it comes at last!
Initially I was not sure what to do with these squashes – making soup, stuffed with meat/rice etc.??? In the end, I decided to use them as shells to bake some creamy spaghetti. No particular reason, just that I felt a real craving for pasta. It turned out to be a good decision. Firstly, my craving was satisfied. Furthermore, I could use this post to participate in a new event – Presto Pasta Nights created by Ruth of Once upon a Feast. This event will be weekly, and Ruth will post the round-up full of yummy pasta dishes every Friday. Of course a noodle/pasta lunatic like me can´t afford to miss it. So Ruth, please count me in.
My first entry is not a very quick to make, but it is an easy one. After practically 30 mins in the kitchen, you just have to pop the stuffed pumpkins in the oven for 30-40 mins. Then, with a fork & knife (and perhaps a spoon) you have everything readily to serve. And the result does worth the wait. The creamy smoked salmon spaghetti is really delicious when eaten with the sweet yellow flesh of pumpkin. Not to mention the crunchy topping… I would love to have it again for dinner tonight. Only if I could buy these small squashes more easily!
Creamy Smoked Salmon Spaghetti Baked in Golden Squash
Inspired by Jody Vassallo
Ingredients (for 2 as main course)
2 golden nugget squash (small pumpkins)
100g spaghetti, cooked and drained per package direction
Olive oil
1 shallot, peeled and thinly sliced
1 clove garlic, crushed
100 (1/2 c) white wine
200ml sour cream
½ cup freshly grated parmesan
120g smoked salmon, cut into small pieces
Dill, chopped – to taste. I love it so I put quite a bit.
Direction
- Preheat oven to 180C. Cut spaghetti into shorter pieces.
- Heat oil and cook shallot & garlic until soften. Stir in wine, simmer until almost evaporated. Add cream and cheese, cook slightly thickened. Toss through smoked salmon, pasta and dill. Seasoning to taste.
- Cut the top of squashes, scoop out the seed. Fill the squashes with pasta mixture. With the cap on, bake them in oven for 40 minutes or until the pumpkin flesh softens. Remove the top at the last 10 mins of baking to achieve the golden crust.
- Serve hot.
Tag: 
pasta 
Presto Pasta Nights
What fun! I’ve never seen a pumpkin stuffed with spaghetti before. Sounds like a great combination, and your photo makes it look absolutely delicious.
yummy yum. this looks sooooo delicious.
Fall already!! We are looking forward to Spring!!:))
What an awesome and original combination! The photos are gorgeous, too. Thanks so much for sharing this for Presto Pasta Nights.
Thanks for dropping by my blog. Believe it or not, I just discovered your’s a few days ago and have bookmarked it. I’m in love with your photographs and recipes. Hope you dont mind a link exchange!
Noooo! Please don’t make it Autumn, it’s only just started to really heat up at our place. I’d like a few more weeks of Summer yet, hehe
Anh, I have to admit, when I first read your title, I thought I made an error and was on an old post. :)
What a clever idea stuffing the little pumpkins like that. And the pictures are just amazing. The colors are so pretty and really make me think of Autumn.
hey, very original! my first visit to your blog, and I like what I see!
I’m looking forward to spring, but have been having autumn cravings (pears, chestnuts and figs) of late.
Looks wonderful. What a great way to welcome the season!
Lydia, this dish makes me like pumpkin a bit more.
there’s no more better way to celebrate the coming of Fall than yours! Anh, you did an excellent job in food styling!
That’s such a unique dish; I’ve never seen a pumpkin stuffed with spaghetti before. Beautiful!
Wow!! This looks wonderful!
wow this looks so hearty and warm! what a nice mix of flavors. i just found your blog. your photos are so beautiful.
Oh Anh,
Oh Anh, that looks fanTAStic! I love how the pasta looks so toasty.