Bayou Baked Spaghetti | HealthyHabits

Chef K's Butternut in the Bayou Baked Spaghetti

Ingredients

4 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, sliced
3 tsp garlic salt or 3 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1 small butternut squash, peeled, halved, seeded, and cut into ½ inch cubes (about 6 cups)
4 cups low-sodium vegetable stock or broth
1 pound pasta (spaghetti or angel hair)
½ cup blended shredded cheese
½ cup Parmesan, finely grated, plus more for serving
½ cup basil leaves, torn
Freshly ground black pepper and salt

Here's what's next...

Cook spaghetti pasta in a large pot of boiling salted water, stirring occasionally. Drain pasta.
Heat 2 Tbsp. oil in a medium pot over medium-high heat. Cook onion for 8-10 minutes and stir occasionally until golden brown and soft. Add garlic and red pepper and cook. Stir garlic is softened.
Add squash and toss to combine. Add vegetable stock and bring to a boil. Reduce heat to medium-low and gently simmer until squash is tender (8-12 minutes). Let cool slightly.
Transfer squash mixture to a blender. Add ½ cup Parmesan and purée until smooth; season with salt.
Pour ½ cup squash purée into a baking dish and spread to edges. Scatter pasta over sauce, then pour remaining sauce over.
Top with assorted shredded cheese. Cover with foil and bake 15 minutes. Uncover and increase oven temperature to 425°. Continue to bake until top is darkened in spots and sauce is bubbling (8 minutes).