Let’s cut to the chase: what the heck is a stripetti squash? Is it striped? Uh, yeah. Is it a squash? Uh, yeah. Is it related to a spaghetti squash? Uh, yeah. IT’S A CROSS BETWEEN A DELICATA AND A SPAGHETTI SQUASH! Don’t ask me why it isn’t called a delighetti squash (obviously I should be in charge of all squash naming from here on out). Or maybe spelicata squash? Anyways.
I’ve told you about my delicata obsession as of late — I seriously can.not.stop. and am 100% fine with that. So last week, I had an idea to make something with spaghetti squash and headed to the store to get one. Then I saw it: THE STRIPETTI! When I read the label and saw the description (delicata cross with spaghetti) I was like “Ummmm omg YES!” so obviously, I bought one. YAASS!
To be honest, I have a hard time with spaghetti squash. I don’t love them. I don’t hate them, or even dislike them, but I almost always choose a different squash. HOWEVER: crossed with a delicata (sweetness! literally!), I’m sold! You can have the fun texture of spaghetti squash (which tricks you into thinking you’re eating some texturally interesting something. I guess you actually are, so it isn’t really a trick…) but with a flavor I prefer. HECK YEAH!
But then we take it a step further, in the flavor department, because 1) brown butter and, 2) herbs. Like, all the herbs in the land. By that I mean three herbs (Oregano, basil, mint) but IN FREAKING ABUNDANCE! Ooooh so good. Remember when I became obsessed with using all the fresh herbs ever because Vietnam taught me that’s how *all* food should be? Yeah. YEAH! Add some pepitas (!!) and salt & pepper and BOOM: you have a delish meal.
I ate this plain, I ate it with eggs, I ate it on toast, I ate it with mushrooms… the possibilities are endless. Add some avocado! Obviously add some cheese — I had parmesan, and it was perfect. Put it with some actual #carbface noodles! Or over another grain! Or in a green salad! I actually did that one, too. It was great! Sooooo go fine a stripetti (or just use a spaghetti. I won’t care.) and tell me how you ate this. If your answer is “straight out of the shell” or “face-planted into the squash” I’ll be so proud.
Happy weekend! xoxo
- 1 stripetti squash
- ½ cup unsalted butter
- ⅓ cup fresh chopped basil
- ⅛ cup fresh oregano leaves
- ¼ cup fresh mint leaves
- ¼ cup pepitas (pumpkin seeds)
- salt & pepper
- parmesan, for serving
- Preheat the oven to 400F. Cut the squash in half, lengthwise, and scoop out the seeds. Put the cut-side down in a baking dish, fill with 1" of water, and bake for 35-40 minutes, or until the flesh is tender. Remove from the oven when done!
- While the squash is cooling a bit, brown the butter. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook. Let the butter cool for 5-10 minutes before proceeding.
- Once the squash is cool enough to handle, use a fork to scrape out the "noodles". Toss with the herbs, browned butter, pepitas, and salt & pepper to taste.
- Serve topped with parmesan!
I don’t think I’ve ever heard of this little squash but I LOVE it already. Delicatas are some of my favorite so I’m totally into this idea. Where did you find this bad boy?
I hadn’t either, but LOVE delicata! Definitely worth checking out. I found mine in the organic section at Fred Meyer!