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Roasted Spaghetti Squash With Pecorino

19

  • Prep Time5 mins
  • Total Time1 hr
  • Makes4 servings
Roasted Spaghetti Squash With Pecorino

Photo, Erik Putz.

Chatelaine Triple Tested

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.

Get more spaghetti squash recipes.

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