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Roman Spaghetti with Squash

This is the start of something new... While I am a diehard baker to my core, I also am fairly fond of the savory sort of cooking, so I thought I would share one of my favorite recipes. It's quite easy and fairly straight forward. Enjoy!

Roman Spaghetti with Squash
serves 6 | total time: 30 minutes | hands on time: 30 minutes

1 lb Spaghetti
1 28 oz can of crushed tomatoes
2 yellow squash
2 chicken breasts
Salt, Pepper
Grated Parmesan
Olive Oil
3 tbsp butter


Boil water in a large pot for spaghetti. Add spaghetti when water is boiling. In the meantime...

Cut up chicken and squash into small pieces/cubes, no bigger than a dice. In a sauté/frying pan over medium heat, cook chicken and squash with olive oil until chicken is cooked and squash is tender. Transfer to a medium saucepan and add can of crushed tomatoes and continue to cook over medium-low heat until the spaghetti is done. Add salt and pepper to the sauce.

When spaghetti is done, pour into a colander and drain the water before pouring it back into the pot. Pour sauce over the spaghetti and toss. Add butter and toss right before serving. Garnish with Parmesan and ground pepper.