Pasta with

Calabaza Squash

This Pasta with Calabaza Squash is a family favorite, passed down from my grandmother and mother. To make this dish even more nourishing, I’ve made a few tweaks to make it gluten-free and lighter while still keeping it rich in flavor. My secret is the combination of GF pasta (I recommend spaghetti, though fettuccine works wonderfully too) and zucchini noodles, also known as spiralized zucchini. The zucchini noodles help balance the dish by adding freshness and are an excellent alternative to traditional pasta—they soak up the sauce beautifully and bring an added nutritional boost.

Whether you choose to use only pasta or combine it with zucchini noodles, this dish is packed with nutrients and a great way to incorporate more vegetables into your meal. The sweetness of the calabaza squash pairs wonderfully with the savory pasta sauce, creating a warm, satisfying dish perfect for the cooler months.

The final touch? Toasted pignoli nuts sprinkled on top for a bit of crunch and richness. This recipe is not just about nourishment—it’s about savoring the comfort of a meal that has been lovingly made and shared with family.

Enjoy this heartwarming, nutritious dish with your loved ones!

Pasta with Calabaza Squash

Prep Time: 15 min | Cook Time: ~30 min total | Serves: 6–8

Ingredients:

  • 2 pounds Calabaza squash, cubed
  • 12 oz pasta (I recommend spaghetti or fettuccine)
  • Option: Use 1/2 pasta and 1/2 spiralized zucchini for an added plant boost
  • 5 cloves of garlic, chopped
  • 2 tbsp + 1/2 tbsp oil (high quality olive oil or avocado oil)
  • 1/2 cup filtered water
  • 1/3 cup toasted pignoli (aka pine nuts)
  • Salt & freshly ground pepper to taste
  • 1 handful fresh parsley, chopped

Directions:

  1. On medium heat, add oil and garlic to a pot or deep pan and saute.
  2. Add all of the cubed squash and stir to coat in the oil.
  3. Season with salt and pepper.
  4. Add filtered water to the pan and cover.
  5. Allow squash to cook and soften, periodically uncovering and mixing.
  6. Once squash becomes soft and begins to break down, use a utensil to mash the squash to desired texture.
  7. Add chopped parsley and mix to distribute.
  8. Optional step: For a thinner sauce, add squash to a blender with 1/2 tbsp more oil and blend to desired consistency.
  9. If using, lightly saute or steam zucchini noodles until al dente. (Avoid overcooking as they will soften more with the sauce.)
  10. Boil pasta until al dente. (Tip: GF pasta cooks faster than wheat.)
  11. Mix zucchini noodles and pasta together.
  12. Add calabaza squash sauce to the noodles and combine.
  13. Garnish with fresh chopped parsley and toasted pignoli for a flavorful finish. (Toast pine nuts in a dry pan or toaster oven over low heat.)
  14. Serve and enjoy!