Updated Oct 11, 2018Chatelaine
- 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.
NutritionCalories 162, Protein 5 g, Carbohydrates 11 g, Fat 11 g, Fibre 2 g, Sodium 595 mg.
Chatelaine Quickies: Macaroni and cheese with roasted butternut squash