Roasted Spaghetti Squash with Parmesan and PepperRoasted winter squashes might be one of my favorite parts of fall. This is an easy no fuss and healthy dinner that even you’re most avid carnivores and “carbivores” will enjoy with gusto. While the squash takes a while to roast, you don’t need to do anything while it roasts, and then you can throw everything together in under 10 minutes. It is based on a classic Roman dish Spaghetti Cacio y Pepe. I just replaced the spaghetti with squash... cute huh?
What you need1 large spaghetti squash (about 5 pounds)
4 tablespoons olive oil
Freshly ground black pepper
2 medium garlic cloves, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
What you do
- Heat the oven to 400°F and put a rack in the middle
- Cut the squash in half lengthwise and scrape out the seeds
- Brush the flesh with a tablespoon of the olive oil and add a good sprinkle of salt and grinds of pepper
- Put the squash cut side up on a cast iron skillet or a lined baking sheet.
- Roast for about an hour until fork tender
- Let cool, so you don’t burn your hands, and using a fork scrape out your “noodles”
- In a cast iron skillet heat olive oil over medium heat.
- Add chopped garlic, salt and pepper
- Cook until lightly brown and fragrant, about 2 minutes
- Turn off the heat
- Add the squash and toss
- Add cheese a little in at a time so it melts into the dish slowly
- Serve with a nice Chardonnay and an easy green salad for a perfect early fall evening