Cucuzza-Tomato Sauce over Spaghetti

Cooking Light Associate Art Director Shay McNamee's grandfather grows cucuzza (a squash similar to zucchini), and her Sicilian-born grandmother uses it to prepare this garlicky recipe. You can substitute zucchini or yellow squash.

Yield: 8 servings (serving size: 1 cup pasta, 3/4 cup squash mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 15%
  • Fat: 5.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 13g
  • Carbohydrate: 60.3g
  • Fiber: 5.1g
  • Cholesterol: 4mg
  • Iron: 1.2mg
  • Sodium: 238mg
  • Calcium: 235mg


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion (about 1 small)
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (26-ounce) jars fat-free tomato-basil pasta sauce
  • 1 (1 1/4-pound) cucuzza, peeled and cut crosswise into (1/4-inch-thick) slices (about 5 cups)
  • 8 cups hot cooked spaghetti (1 pound uncooked)
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1/2 cup thinly sliced fresh basil


  1. 1. Heat olive oil in a Dutch oven over medium-high heat. Add onion to pan, and sauté 4 minutes or until tender. Add garlic, and sauté 30 seconds. Add salt, pepper, pasta sauce, and squash to pan. Reduce heat, and simmer 55 minutes or until squash is tender. Serve over pasta. Sprinkle with Parmesan cheese and basil.
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