Saturday, November 10, 2012

Roasted Spaghetti Squash with Parmigiano-Reggiano

I'm up and running again after my power outage from Hurricane Sandy. My internet connection is finally a little less sluggish and so I'm actually able to upload photos and write a post. You would think after my unplanned hiatus that my next post might be something exciting, but you'd be wrong. I guess after the hurricane I was kind of worn out and looking to keep it simple. So here's an easy recipe for spaghetti squash. It might not blow you away, but then again, people who have recently made it through a hurricane appreciate not getting blown away.

Makes: 4 to 6 servings

1 large spaghetti squash (about 5 lb.)
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

1.      Heat the oven to 400° F. and arrange a rack in the middle.
2.      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.
3.      Remove 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.
4.      Heat 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.
5.      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.

from (by Kate Ramos)
spaghetti squash
spaghetti squash, cut in half
innerds scooped out--brushed with oil
and sprinkled with salt & pepper
scraping with a fork
spaghetti squash strands
garlic and chopped shallots
cooked garlic and shallots
adding squash
adding cheese

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