Roasted Spaghetti Squash with Parmigiano-Reggiano

Name: Roasted Spaghetti Squash with Parmigiano-Reggiano
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 mediums garlic cloves, finely chopped; 6 servings Kosher salt; 4 Tbsps olive oil; 177 milliliters finely grated Parmigiano-Reggiano cheese, plus extra for serving; 1 medium shallot, finely chopped; 2 kilograms large spaghetti squash (about

Roasted Spaghetti Squash with Parmigiano-Reggiano is a gluten free and primal side dish. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 219 calories, 6g of protein, and 14g of fat each. Head to the store and pick up pepper, parmigiano-reggiano cheese, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Heat the oven to 400°F and arrange a rack in the middle.

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Oven

Cut the squash in half lengthwise and scrape out the seeds.

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Squash

Seeds

Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper.

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Salt And Pepper

Cooking Oil

Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

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Squash

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Baking Sheet

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.

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Squash

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Oven

Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes.

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Cooking Oil

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Sauce Pan