Name: Recipe for Creamy Mascarpone Polenta with Squash Ribbon Spaghetti
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Yield: 8 servings
Cuisine: Entrees
Ingredients: 4 spaghetti squash, cooked (about 3 lbs. whole); 1 1/2 zucchini squash, seeded and thinly sliced; 1 1/2 yellow squash, seeded and thinly sliced; 3/4 carrots, julienned; 3/4 plum tomatoes, seeded and diced; 1/2 olive oil; 2 fresh garlic, minced; 1 fresh basil, shredded; 1/2 fine black pepper; 1 Italian parsley, chopped; a pinch of kosher salt; 1 1/2 skim milk; 1/2 water; 1 polenta; a pinch of nutmeg; 1/2 marjoram; 1/2 rubbed sage; 1/8 cayenne pepper; 3 mascarpone cheese

Mound of mascarpone polenta with squash ribbon spaghetti and vegetable garnish

Entrees Colorful and Gluten Free

Ciao, bella! This molto Italiano dish turns pasta on its head by putting the actual pasta below the “noodles.” Made of thin ribbons of yellow and green squash, mingled with that strangest of gourds—the spaghetti— and supported by a creamy and indulgent mascarpone polenta. Think cheese grits, Neapolitan style.

Creamy Mascarpone Polenta with Squash Ribbon Spaghetti

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes

Recipe Ingredients

4 cups spaghetti squash, cooked (about 3 lbs. whole)
1 1/2 cups zucchini squash, seeded and thinly sliced
1 1/2 cups yellow squash, seeded and thinly sliced
3/4 cup carrots, julienned
3/4 cup plum tomatoes, seeded and diced
1/2 teaspoon olive oil
2 teaspoons fresh garlic, minced
1 tablespoon fresh basil, shredded
1/2 teaspoon fine black pepper
1 teaspoon Italian parsley, chopped
a pinch of kosher salt
1 1/2 cups skim milk
1/2 cup water
1 cup polenta
a pinch of nutmeg
1/2 teaspoon marjoram
1/2 teaspoon rubbed sage
1/8 teaspoon cayenne pepper
3 tablespoons mascarpone cheese

Follow the prep technique next to each ingredient. Preheat oven to 350˚F.
Cut spaghetti squash lengthwise; remove seeds. Place squash face down in a roasting pan; add water to cover at least ¼ inch of the squash. Place in the oven; cook for 35-45 minutes. Remove from oven and scrape the inside. Set aside. In a heated skillet, add the olive oil; sauté the zucchini, yellow squash and carrots, adding water to create steam. Add the diced tomatoes and garlic. Fold in the spaghetti squash, fresh herbs and spices.

For the Mascarpone polenta:

Place the liquid ingredients and spices in a small saucepan; simmer over medium heat. Slowly drizzle polenta; whisk constantly until it thickens. Add the mascarpone cheese; mix well. Serve mascarpone polenta with three-squash spaghetti.