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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.
    Write a review | 10 Reviews
  • Roasted Spaghetti Squash with Parmigiano-Reggiano Recipe
    5

    I love this recipe. I added fresh chopped parsley and thyme to the pan when the shallots and garlic were finished, then halved the amount of cheese. Delicious!

  • I have a Butternut squash. Do you think this recipe would be successful substituting it for the Spaghetti Squash?

  • so funny--I literally have a post about a cacio e pepe pasta I made with shredded squash! Such a good idea though to use spaghetti--my hand hurt from all the grating of regular squash! But what a combo with the pecorino and pepper! look for my spaghetti soon! http://www.biggirlssmallkitchen.com/

  • I have spagetti squash in the kitchen, and some good quality parmigiano! ... finally I know what to do to it!

  • Great recipe. I also cut down the olive oil a lot. Adding a dash of red wine vinegar at the end gives it a nice flavor and a little zing.

  • I made this recipe yesterday with a side salad for lunch. It was terrific! I think I may cut down on the amount of olive oil a bit as I think I could use 2 or 3 TBS instead of 4. But other than that, it was a perfect way to eat Spaghetti Squash. On a side note, I toasted my seeds with a little salt and romano cheese while I was waiting for the squash to cook. And I had a great snack while making this dish! I highly recommend trying it. Both the dish and the seeds. :)

  • (eyes rolling +1)...I love spagetti squash with regular pasta sauce. I know this is cheating, but slicing it in half, covering the cut half with plastic wrap, putting it in a baking dish with a bit of water and microwaving it for about 10 minutes saves a bunch of time (thyme)!

  • (eyes rolling)...thanks for the recipe..cannot wait to make it

  • Its. Not it's.

  • FANTASTIC!! My college age daughter just "turned" vegetarian and we made this dish together .............. We LOVED it! It was our first taste of Spaghetti Squash and this was such a great recipe that it made us search for more ways to prepare it. Thanks so much!! S1nead

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