Mexican Squash Pasta with Chorizo Meat Sauce

Mexican Squash Pasta with Chorizo Meat Sauce

All squash varieties are members of the Curcurbita family. They come in varying colors, textures, shapes, sizes, and a range of flavors.

The three main categories of the Curcurbita family are:
Curcurbita pepo– include but not limited too zucchini, summer squashes, acorn, and spaghetti squash
Curcurbita maxima– includes but not limited too: banana squash, and pumpkin
Curcurbita moschata– includes but not limited too: butternut squash, and calabaza

Squash is a low carbohydrate food, including a low glycemic index food, between 0 and 35. The low number indicates no spiking of insulin in the blood stream. Most squash have small amounts of vitamins A, C, E and K, and including the B-vitamins. They also contain trace minerals including iron, calcium, magnesium, potassium, zinc, and copper.

Squash is great for heart health and every muscle of the body. Magnesium is great to help the muscles relax, preventing what is called charlie-horse or cramping of the muscles.

As for potassium, one half cup serving of Grey Squash as an example has 603 mg, raw zucchini has 459 mg, cooked has 194 mg, and baked Butternut squash has 289 mg.

Mexican Grey SquashThe squash we are using in our featured recipe is a hybrid of the zucchini squash, and is referred to in Mexico as the Mexican squash or the grey squash.

The grey squash has the same texture and flavor as the zucchini. Unlike the zucchini when harvested at a larger size, the grey squash tends to still have a tender skin.

Now for our featured recipe: Mexican Squash Pasta with Chorizo Meat Sauce. The recipe is simple and easy, as it contains 3 ingredients as follows…

principle ingredients for Mexican Squash Pasta with Chorizo Meat SauceYou can use any type of spaghetti sauce, but we chose to use a tomato base with cream and vodka included, 2 cups.

One pound of organic pork chorizo, which we purchased on sale at the Whole Foods Market, and 3 Mexican squash, which will make about 2 to 3 servings. Here we have a larger harvested Mexican squash given to us from a friends organic home garden.

makng squash pasta with a julienne peelerUsing a julienne peeler, run it from top to bottom all around the squash until you arrive to the seeds in the center. Set the squash pasta aside.

Pork ChorizoHeat a large ceramic coated skillet over medium heat, add a tablespoon of pastured unsalted butter, and when melted add the pork, and cook until done, about 10 minutes. remove from heat, and set aside.

cooking squash pasta in skillet In a large ceramic coated skillet over medium heat, add 4 tablespoons of olive oil. When heated, add the stringed squash and cook for about 5 minutes. You want the oil to cling to the squash strings. If the oil clings then in turn the spaghetti sauce will cling to the squash pasta. Do not over cook the squash, you want a little crunch, and at the same time you want a fork to twirl it, the same as is done with traditional pasta.

sauce and chorizoRemove skillet from heat and transfer squash past to a serving platter. Return the skillet to the heat and add the spaghetti sauce and cooked pork chorizo, and mix together. Allow the heat to warm the meat sauce.

Mexican Squash Pasta with Chorizo Meat Sauce - 2

Remove meat sauce from heat and pour it over the squash pasta arranged on a serving platter. Serve with grated Italian cheese, and enjoy.

What Others Are Read

Asparagus and Bacon Cream Pasta

Asparagus and Bacon Cream PastaAccording to Food History asparagus has a long history as far back as the first century. There are records of it growing in ancient Greece and Rome. History even records Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons (Kitchen Project)

Of course most eatable plants were first discovered growing wild, and asparagus is no exception. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that we find in the market.

Nutrition facts asparagusThrough selective breeding and growing techniques, a modern non wild asparagus has a thicker stem with more edible flesh.

Asparagus is even a low carbohydrate food, and a 15 on the glycemic index, which is the rating of plant food and how it effects your blood glucose or insulin in the body (0-35 is low).

Now for our featured recipe, and here is what you will need.

 

8 slices thick-cut bacon, chopped

1 pound fresh asparagus, trimmed and cut into 1″ pieces

2 cloves garlic, minced

1 lb pasta (your choice)

2 cups Alfredo sauce (homemade or your favorite store bought brand)

Himalayan salt

black pepper

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.

Heat a large skillet over medium heat. Cook the bacon until browned, but not crispy. Remove and place on paper towel lined plate to drain.

Remove all but 2 tablespoons of grease from the skillet, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic to the skillet, and cook for 1 minute more.

Add the cooked asparagus, garlic, bacon, and Alfredo sauce to the pot of cooked pasta. Toss to combine. If the sauce is too thick, add a bit of the saved pasta water to thin it out. Season to taste with Himalayan salt and pepper before serving (optional).

What Others Are Reading: