Roasted Spaghetti Squash

This is the perfect recipe for a light dinner. Although I had only had it once before, years ago, I knew this dish was becoming very popular and I had to give it a go. What better time, than on a fall evening?! I am constantly looking for different recipes that can change up my normal dinner routine, but still offer all of the health benefits I would normally get.

Total time: 1 hr 30 minutes

Makes: 4 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

Instructions

1. Heat the oven to 400°F and arrange a rack in the lower middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with the oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast until fork tender, about 50 minutes. 
2. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 20 minutes. Scrape the flesh with a fork to make long strands; set aside.
3. Heat 2 tablespoons of oil in a large saucepan over medium heat, about 2 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes. 
4. Add 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.

Click here for original recipe.

Enjoy!