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

Total: 1 hr 30 mins Active: 10 mins

47 Ratings

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

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Nutritional Information

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

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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

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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.