Roasted spaghetti squash with pecorino
By Chatelaine
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.
Chatelaine Quickies: Macaroni and cheese with roasted butternut squash
Nutrition (per serving)
- Calories
- 162,
- Protein
- 5 g,
- Carbohydrates
- 11 g,
- Fat
- 11 g,
- Fibre
- 2 g,
- Sodium
- 595 mg.
