12/07/2017Pasta - Main courses

Creamy Spaghetti Squash Orzotto

Name: Creamy Spaghetti Squash Orzotto
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 160 g orzo; 0.5 spaghetti squash; 1 onion; 0.5 bunch green onions; 150 mL soy cream; 1200 mL vegetable broth; olive oil; salt; pepper

Italian cuisine Lunchbox Batch cooking Autumn / Winter Blender-free

For: 2 serv.Difficulty: EasyPreparation: 15 minCooking: 1h40

Do you see this? It's the stylish pasta dish that you can serve to your significant other for a romantic dinner (we love romance at Potato and Whatchamacallit) or for New Year's Eve, or even for a slightly different Christmas dinner! Because pasta is life, and there's no reason why it should be relegated to lazy Sundays, difficult end-of-month meals, or post-party comebacks, ok?

So here's our creamy orzotto with spaghetti squash and green onions. Ready to eat?

PS: Oh yes, you can find orzo in the pasta aisle of your supermarket, logically ;)

PPS: Oh yes again, the spaghetti squash separates itself into strands (hence the name, duh), so you can integrate it into the orzotto just like that. If you want to replace it with another squash, you'll have to cut it into pieces or even blend it with the soy cream. But that would be a shame because the spaghetti squash adds such a cool texture to this dish :D

Servings

Ingredients

Cups

-orzo 160 (g)
-spaghetti squash 0.5
-onion 1
-green onions 0.5 (bunch)
-soy cream 150 (mL)
-vegetable broth 1.2 (L)
-olive oil
-salt
-pepper

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Steps

Preheat the oven to 350°F. Remove the seeds from your half spaghetti squash. Place it cut-side down on a baking sheet (greased or lined with parchment paper). Bake for 1 hour and 15 minutes. The flesh should be tender and easily scraped with a fork.
Prepare your vegetable broth, it can be homemade or not, as you wish. Keep it simmering in a saucepan within reach with a ladle handy.
Peel and finely chop the onion. Heat a little olive oil in a skillet and sweat the onion in it. Finely slice the green onions (both the white and green parts) and add them to the skillet. Add the orzo and cook for 2 minutes. Pour in a ladleful of broth. Stir and wait for the liquid to be absorbed by the orzo before adding another ladleful of broth, and so on, just like cooking a risotto. The cooking time will be approximately 25 minutes. Stir regularly and add as much broth as necessary.
Remove the half squash from the oven and scoop out all the flesh with a fork. Mix the squash flesh into your orzotto, then add the soy cream. Season and serve! You can also add aromatic herbs such as sage, oregano, rosemary...