Step 1

Wash and scrub the zucchini and yellow squash. Remove the ends of the squashes. Line a bowl with a kitchen towel or cheese cloth. Grate the zucchini and yellow squash with a box grater using the medium-sized holes.

Step 2

Wring out the water content from the zucchini and yellow squash, removing as much as possible. It'll be around 1/3 - 1/2 cup of water. Discard the water and set aside the grated squash.

Step 3

Heat the chili oil in a large pan on medium heat. Add in the garlic and onions. Sauté until the onion has softened and browned. Then, add the grated squash, lemon juice, and corn.

Step 4

Cook the squash for around 10 minutes, or until it has significantly softened and the consistency is similar to jam just as it begins to cook down.

Step 5

While the squash is cooking, boil the spaghetti in salted water according to the boxed instructions. Remove it two minutes before it's al dente, so the pasta can finish cooking off in the sauce. Reserve a cup of pasta water.

Step 6

Once the squash has cooked down, add salt and pepper according to taste. Transfer the spaghetti into the pan with the squash. Add the pasta water, heavy cream, and parmesan. Stir vigorously until the parmesan melts to create a silky, thick sauce that coats the noodles.

Step 7

Serve the pasta warm with extra grated parmesan.