Roasted Spaghetti Squash with Parmesan and Pepper
Roasted Spaghetti Squash with Parmesan and Pepper
Roasted 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 need
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
As always, many blessings, much love, and happy cooking!
