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.
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.
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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