Roasted Spaghetti Squash with Parmigiano Regianno

Ingredients

  • 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
  • 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

 

Directions

  1. Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
  2. Remove squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
  3. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
  4. Add reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat and add cheese a handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

Linda Thompson

Bella Undaunted, 18500 92nd Ave, Tinley Park, IL, 60487, United States