Spiced Beef & Bucatini Pasta

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the squash; using a sharp, sturdy knife, carefully halve each squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 35 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the roasted squash to a large bowl to cool slightly. When cool enough to handle, using a fork, scrape the flesh of the squash into the bowl; discard the skins. Separate any clumps. 

Wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; cover with 1/4 cup of warm water. Set aside to rehydrate at least 10 minutes. 

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced onion, chopped garlic, capers, and quatre épices; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the tomato paste and chile paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until  thoroughly combined. Add the spinach, 1/2 cup of water (carefully, as the liquid may splatter), and rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. 

To the bowl of squash strands, add the cooked beef and sauce, browned zucchini, crème fraîche, and butter. Stir until the butter is melted and thoroughly combined. Taste; season with salt and pepper if desired. Serve the finished beef and spaghetti squash garnished with the cheese. Enjoy!