Ingredients (7)
- 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
- Calories174
- Fat10.58g
- Saturated fat1.58g
- Trans fat0g
- Carbs21.32g
- Fiber4.67g
- Sugar8.21g
- Protein2.16g
- Cholesterol0g
- Sodium928.3mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Spaghetti squash is a wondrous vegetable, one of our fall favorites. The flesh cooks into long, tender strands like, well, spaghetti, only sweet and earthy-tasting. Cooks sometimes make the mistake of tossing spaghetti squash with robust pasta sauces that obscure the delicate taste. Here, inspired by classic cacio e pepe, we treat it gently, tossing the cooked strands with a simple sauce of minced garlic and shallot warmed in olive oil, black pepper, and freshly grated Parmigiano-Reggiano cheese. Serve this with our Whole Roasted Chicken, Roasted, Herbed Beef Tenderloin, or—for an inspired vegetarian meal—next to Kale and Potato Mash with Romesco Sauce.
Tips for Christmas
Instructions
-
1Heat 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. -
2Remove 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.
![]()
-
3Heat 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.
![]()
-
4Add 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.
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.
Serve with freshly ground black pepper and extra cheese.
Recommended from Chowhound
Entertaining
Everything You Need to Know About Hosting a Fall Wine Tasting Party
by Kelsey Butler | Just because rosé season is on its way out doesn’t mean it’s time to stop sipping vino. You already...
Entertaining
How to Host a Fall Dinner Party
by Amy Sowder and Jen Wheeler | Hosting a fall dinner party? We got some autumn entertaining tips from an expert and scoured the web...
Entertaining
Instagram-Worthy Halloween Party Decorations
by Amy Sowder | The best Halloween party decorations are elegant yet still atmospheric, and often have a vintage vibe...