Roasted Spaghetti Squash

Name: Roasted Spaghetti Squash
Prep time: 10 min
Total time: 1 h 30 min
Yield: 4 to 6 servings
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

Roasting Spaghetti Squash Side Dish Squash Christmas Healthy Low Carb Vegetarian Dairy Garlic Onions Winter Squash Lunch Kid Friendly Fall Vegetables Easy

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Rate

4 to 6 servings Easy

(47) Total: 1 hr 30 mins Active: 10 mins

PREVIOUS: Fresh Pappardelle Pasta with Butternut Squash NEXT: Spaghetti Squash Cakes

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

Nutritional Information

Calories313
Fat16.81g
Saturated fat2.56g
Trans fat
Carbs43.34g
Fiber9.47g
Sugar16.86g
Protein4.29g
Cholesterol
Sodium99.07mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

by Kate Ramos

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.

Wine Pairing

2011 Mauro Molino Barolo

This uber-premium Italian wine is effusive in aroma, with dried rose petals, sweet cherry and clove. Perfect with the delicate flavors of spaghetti squash.
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