Roasted Spaghetti Squash With Pecorino
19
- Prep Time5 mins
- Total Time1 hr
- Makes4 servings
Photo, Erik Putz.
This versatile gourd makes a healthy alternative to carb pastas.
Ingredients
1 large spaghetti squash
2 tbsp extra-virgin olive oil, or melted butter, divided
1/2 tsp salt
Pinch of pepper
1/2 cup finely grated pecorino or parmesan cheese
1/4 tsp hot-red-chili-flakes
Instructions
PREHEAT oven to 375F, then line a baking sheet with parchment.
CUT ends off squash and discard. Halve lengthwise, then scoop out seeds and stringy strands. Brush inside of squash with 1 tbsp oil and sprinkle with salt and pepper, then place, cut-side down, on prepared sheet. Roast until a fork is easily inserted in centre, 40 to 45 min. Flip squash and cool about 15 min.
SHRED squash into long strands using a spoon or fork and transfer to a bowl. Toss with remaining 1 tbsp oil, pecorino and pepper flakes. Serve warm.
Nutrition (per serving)
Calories 162, Protein 5g, Carbohydrates 11g, Fat 11g, Fibre 2g, Sodium 595mg.