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.
follow link kamagra suisse acheter bhaichara essay help watch abilify infant dose through breastmilk political socialization agents essay flowers for algernon research paper https://www.elc.edu/school/chinese-immigration-act-essay-scoring/53/ https://greenechamber.org/blog/how-to-write-ya-fiction/74/ buyhaldolonlinewithoutprescription changing face of terrorism essay in english research papers and mla beginning again poetry response essay free powerpoint presentations acca paper f4 corporate and business law rubric for thesis presentation https://footcaregroup.org/perpill/collare-antipulci-gatto-controindicazioni-cialis/35/ automatic term paper writer children nowadays are spoiled essay format go here compra viagra mexico get link cultural centre thesis pdf compra de cialis por internet blackfish movie essay samples hay esperanza levitra mcdonalds menu best custom essay ghostwriters sites usa https://thejeffreyfoundation.org/newsletter/essay-writing-on-computer-advantages-and-disadvantages/17/ cialis 10 mg 4 st essays on keeping pets 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.