Do you create unique foods? Tell us about it
TELL US

Roasted Spaghetti Squash with Parmigiano-Reggiano Recipe

Roasted Spaghetti Squash with Parmigiano-Reggiano
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

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 Cacio e Pepe Pasta and decided to pair the squash with Parmigiano-Reggiano and delicate aromatics. Serve along with a roasted chicken and a simple green salad for a no-fuss supper.

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
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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. Serve with freshly ground black pepper and extra cheese.