Roasted spaghetti squash with pecorino

Prep 5 min
Total 1 hour
Serves 4



2 tbsp
extra-virgin olive oil, or melted butter, divided
1/2 tsp
Pinch of
1/2 cup
finely grated pecorino or parmesan cheese


  • 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.



Calories 162, Protein 5 g, Carbohydrates 11 g, Fat 11 g, Fibre 2 g, Sodium 595 mg.

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