<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>13563</id>
  <title>Roasted Spaghetti Squash with Parmigiano-Reggiano</title>
  <total_time>1 hour 30 mins</total_time>
  <active_time>10 mins</active_time>
  <serves>4 to 6 servings</serves>
  <published_at>Thu Oct 23 07:01:00 -0700 2008</published_at>
  <updated_at>Thu Aug 27 17:53:43 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/13563</link>
  <pubDate>Fri, 28 Aug 2009 00:53:43 GMT</pubDate>
  <short_description>Switch up pasta with squash</short_description>
  <long_description>Switch up pasta with squash for this veggie-based dish.</long_description>
  <introduction>
    <![CDATA[<p>Named for its long, thin strands of noodlelike flesh, spaghetti squash is usually accompanied by tomatoes, which add a zip of flavor. Looking for something different yet still familiar we were inspired by <a href="/recipes/11422">Cacio e Pepe Pasta</a> and decided to pair the squash with Parmigiano-Reggiano and delicate aromatics. Serve along with a <a href="/stories/11100">roasted chicken</a> and a simple green salad for a no-fuss supper.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>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. </li>
		<li>Remove squash from 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.</li>
		<li>Heat remaining 2 tablespoons of the olive oil in a large saucepan over medium heat until oil shimmers, 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.  </li>
		<li>Add squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat, add cheese one handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2008/10/spagetti_squash2_290.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>51</id>
    <name>Side Dish</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id>314</ingredient_id>
      <description>
        <![CDATA[<p>1 large spaghetti <strong>squash</strong> (about 5 pounds)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>4 tablespoons olive oil</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>74</ingredient_id>
      <description>
        <![CDATA[<p>2 medium <strong>garlic cloves</strong>, finely chopped</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>94</ingredient_id>
      <description>
        <![CDATA[<p>1 medium <strong>shallot</strong>, finely chopped</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving</p>]]>
      </description>
    </ingredient>
  </ingredients>
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