Serves about 4. Recipe by the late Marie Noto Pizzuto is provided by her daughter Carolyn Pizzuto Green.
1 onion, diced
1/4 cup bacon drippings or olive oil
1 large cucuzza squash, peeled, seeded and cubed
1 (15.5-oz.) can diced tomatoes
Salt, black pepper and red pepper, to taste
Accent (monosodium glutamate), to taste
Garlic powder, to taste
1 to 2 tbls. dried basil
11/2 cups water or chicken stock
8 ozs. thin spaghetti, cooked and drained
1/2 cup grated Pecorino Romano cheese, if desired
1. In a small Dutch oven, sauté onion in bacon drippings or olive oil. Add cubed cucuzza, diced tomatoes, seasonings, basil and water or chicken stock. Bring to boil, then simmer until cucuzza is tender.
2. Ladle over spaghetti. Top with grated cheese if desired.