Who out there has never roasted a spaghetti squash? If you raised your hand, then I hope you try this recipe. In the event that you are familiar with spaghetti squash, you will want to add this quick and healthy fix to your arsenal. I know you’re not supposed to play with your food, but the way spaghetti squash shreds into pasta-like strands once cooked is so, well, fun – and delicious. Long and pale yellow, you will find them at the market right about now. Get yourself one and give it a roast. Then proceed either with the recipe below, or this one featuring cumin, honey and toasted almonds.
ROASTED SPAGHETTI SQUASH WITH PARMAGIANO-REGGIANO
Yield: 4-6 servings
- 1 large spaghetti squash (about 5 pounds)
- 4 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 medium garlic cloves, finely chopped
- 1 medium shallot, finely chopped
- Chopped parsley, garnish
- 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
- Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
- Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
- Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
- Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Sprinkle with chopped parsley. Serve with freshly ground black pepper and extra cheese.