A great little side dish. Usually, there are enough veggie leftovers from dinner for me to save a bit for a daylight photograph on the following day. Not so much with this one – we inhaled it. So you’ll need to use your imagination a bit, since we’re stuck with this shiny, blurry mess of a picture:
This is my favorite form of spaghetti squash since we tried George Stella’s Anaheim Shrimp Scampi a few years ago. Stella’s delicious dish was my first introduction to spaghetti squash. We’ve been loving this versatile, fun cucurbit ever since. This recipe is cheap, easy, and pretty good for you. Win-win-win.
- 1 spaghetti squash
- 3 T. olive oil
- 1 clove garlic, minced
- 1/2 cup parmigiano reggiano, shredded, plus extra for finishing
- Sea salt and freshly ground pepper
- Preheat oven to 400 degrees. Cut squash in half lengthwise, and scoop out seeds.
- Rub 1.5 Tablespoons olive oil onto flesh of the squash. Sprinkle liberally with salt and pepper. Roast face up on a baking sheet until squash is fork tender, approximately one hour. Remove from oven and let cool.
- Once the squash is cool enough to handle, separate the strands using a fork.
- In a saute pan, heat remaining olive oil over medium heat. Add garlic and cook, stirring, for about 5 minutes.
- Add squash and toss to coat. Continue cooking until squash is hot, then remove from heat and stir in 1/2 cup of parmigiano reggiano.
- Serve immediately, with extra cheese available for topping.
Source: Adapted from Kate Ramos’ recipe on Chow.com