Spaghetti squash is a versatile winter squash that, when cooked, separates into spaghetti-like strands. It can be used as a lower-carb substitute for traditional pasta. But what do Italians actually call this vegetable? The answer may surprise you.
The Origin of Spaghetti Squash
Spaghetti squash is native to Central America and Mexico. It was brought to Europe in the 1800s after the discovery of the Americas. Despite its name and pasta-like texture, spaghetti squash did not originate in Italy.
The naming of spaghetti squash can be traced back to the early 20th century in the United States. American seed catalogs first dubbed it “spaghetti squash” due to the stringy flesh and pasta-like appearance when cooked.
The moniker stuck and spaghetti squash is still primarily known by this name today in North America. However, Italians have their own names for this versatile squash.
What is Spaghetti Squash Called in Italy?
In Italy, spaghetti squash goes by several regional names:
- Zucca capellini – This translates to “pumpkin capellini”. Capellini refers to a very thin, spaghetti-like pasta, so the name draws parallels between the cooked squash strands and angel hair pasta shape.
- Zucca spaghetti – Simply translates to “spaghetti squash”. Though not as commonly used in Italy as zucca capellini, some regions do use the literal Italian translation of the American term.
- Zucca pasta – Another literal translation meaning “pasta squash”.
- Zucca vermicelli – Named after a slightly thicker spaghetti pasta shape. Vermicelli translates to “little worms”.
The most common Italian terms rely on comparisons to thin pasta shapes, capturing how the cooked squash mimics various types of spaghetti.
Where Spaghetti Squash is Most Popular in Italy
Spaghetti squash is found across Italy, but is especially common in the following regions:
- Liguria – The coastal region of northwest Italy relies heavily on produce from local greenhouses that grow spaghetti squash.
- Emilia-Romagna – Known for many pasta dishes, this northern region pairs well with spaghetti squash “pasta”.
- Tuscany – Though not native, spaghetti squash grows abundantly in the hot summers of central Italy.
- Sicily – The island renowned for its cuisine has adopted many New World crops, including zucca capellini.
Spaghetti squash can be found at markets and on menus across most of Italy, but is most prevalent in the north and central regions. The temperate climate and rich agricultural land support growing this non-native squash.
How Spaghetti Squash is Used in Italian Cuisine
While Americans often use spaghetti squash as a lower-carb substitute for regular spaghetti, Italians employ zucca in dishes in its own right:
- Spaghetti squash lasagne – Layers of roasted squash strands, tomato sauce, ricotta, mozzarella.
- Spaghetti squash pasta salad – Mixed with tomatoes, basil, olive oil, and shaved parmesan.
- Spaghetti squash fritters – Shredded squash blended into a batter and fried.
- Spaghetti squash with shrimp – Sauteed squash tossed with garlic shrimp in white wine sauce.
- Risotto with spaghetti squash – Cooked rice blended with roasted squash and mushrooms.
In Italy, zucca pairs naturally with traditional Italian herbs, sauces, cheeses, seafood, and other ingredients. The neutral squash flavor also works well in fritters and grilled or fried preparations.
How to Cook Spaghetti Squash the Italian Way
Italians master cooking zucca to bring out its naturally sweet, nutty flavor and delicate texture:
- Cut in half lengthwise and roast cut-side down until easily pierced with a fork, about 30-45 minutes at 375°F.
- Scoop out seeds and use a fork to gently scrape cooked flesh into strands.
- Saute in olive oil over medium heat for 5 minutes to drive off excess moisture.
- Season cooked squash with salt, pepper, and herbs like basil or oregano.
- For oven-baked squash, coat cut sides with olive oil and seasonings before roasting.
Roasting concentrates the flavor while sauteing or broiling gives the strands texture. Be careful not to overcook or the flesh can become dry and stringy.
Key Differences Between Italian and American Spaghetti Squash Dishes
There are some distinct differences between how Italians and Americans approach cooking with zucca:
| Italian Spaghetti Squash | American Spaghetti Squash |
|---|---|
| Used as its own ingredient | Substitute for spaghetti |
| Paired with traditional sauces and herbs | Served with marinara or meat sauce |
| Left in strands or used in fritters | Mixed into casseroles or stir fries |
Italians highlight zucca’s natural qualities and flavors, while Americans replace regular pasta with squash strands. Both approaches make the most of spaghetti squash’s signature texture.
Is Spaghetti Squash Really Italian?
While spaghetti squash goes by Italian names like zucca capellini now, it did not originate in Italy. Native Americans were growing and eating this squash hundreds of years before it arrived in Europe.
However, Italians have enthusiastically embraced zucca and carved out a permanent place for it in local culinary traditions. Just like tomatoes, another New World crop, spaghetti squash feels right at home in Italian cuisine.
Even if spaghetti squash isn’t truly Italian, Italians have made it their own by highlighting its versatility in classic dishes. The delicate squash strands bring a fresh twist to pastas, risottos, and more.
Conclusion
Italians may not have invented spaghetti squash, but they have whole-heartedly adopted it under names like zucca capellini and integrated it into regional food cultures. Its similarity to beloved pasta has helped the squash find a home in Italian kitchens.
Though native to the Americas, spaghetti squash has proven itself as much more than just a pasta substitute. With its mild flavor and texture, zucca brings a distinctly Italian flair to everything from fritters to lasagna.
No matter what you call it, spaghetti squash has become a staple of Italian cuisine. While the name may nod to its American origins, Italians have made this squash their own.