Roasted spaghetti squash with pecorino



5 min


1 h



Roasted spaghetti squash with pecorino

Photo, Erik Putz.

This versatile gourd makes a healthy alternative to carb pastas.


  • 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


  • 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

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Nutrition (per serving)

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