Stuffed stripetti squash with brown butter and herbs

Stripetti squash is a cross between the sweetness of delicata squash and the stringy texture of spaghetti squash.

Let’s cut to the chase: What is a stripetti squash? Is it striped? Uh, yeah. Is it a squash? Uh, yeah. Is it related to a spaghetti squash? Yes. It's a cross between a delicata and a spaghetti squash! Don’t ask me why it isn’t called a delighetti squash (obviously I should be in charge of all squash naming from here on out). Or maybe spelicata squash? Anyways.

Lately I've had a delicata obsession  — I seriously can.not.stop. and am 100 percent fine with that. So last week, I had an idea to make something with spaghetti squash and headed to the store to get one. Then I saw it: THE STRIPETTI! When I read the label and saw the description (delicata cross with spaghetti), I bought one.

To be honest, I have a hard time with spaghetti squash. I don’t love them. I don’t hate them, or even dislike them, but I almost always choose a different squash. However, crossed with a delicata (sweetness! literally!), I’m sold! You can have the fun texture of spaghetti squash (which tricks you into thinking you’re eating some texturally interesting something. I guess you actually are, so it isn’t really a trick…) but with a flavor I prefer.

But then we take it a step further, in the flavor department, because (1) brown butter and, (2) herbs. Like, all the herbs in the land. By that I mean three herbs (oregano, basil, mint). Add some pepitas (!!) and salt & pepper and BOOM: you have a delish meal.

I ate this plain, I ate it with eggs, I ate it on toast, I ate it with mushrooms … the possibilities are endless. Add some avocado! Obviously add some cheese — I had Parmesan, and it was perfect. Put it with some actual noodles! Or over another grain! Or in a green salad! I actually did that one, too. It was great! So go find a stripetti and tell me how you ate this.

Stuffed stripetti squash with brown butter and herbs
Serves: 4-6

1 stripetti squash
1/2 cup unsalted butter
1/3 cup fresh chopped basil
1/8 cup fresh oregano leaves
1/4 cup fresh mint leaves
1/4 cup pepitas (pumpkin seeds)
salt & pepper
Parmesan, for serving

1. Preheat the oven to 400 degrees F. Cut the squash in half, lengthwise, and scoop out the seeds. Put the cut-side down in a baking dish, fill with 1-inch of water, and bake for 35-40 minutes, or until the flesh is tender. Remove from the oven when done!

2. While the squash is cooling a bit, brown the butter. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter (scraping everything in the pan along with it) into a separate container so it won't continue to cook.

3. Let the butter cool for 5-10 minutes before proceeding.

4. Once the squash is cool enough to handle, use a fork to scrape out the "noodles". Toss with the herbs, browned butter, pepitas, and salt & pepper to taste.

5. Serve topped with Parmesan!

Related post on The Kitchen Paper: Stuffed acorn squash