Parmesan and Olive Oil Spaghetti Squash with Roasted Garlic

21 Oct

After his first bite of this dish, Zak remarked, “This reminds me why spaghetti squash is my favorite squash!”  While I am too enamored with squash of all description to truly choose a favorite, I agree with him that this is absolutely delicious.  The squash is slightly sweet, playing beautifully against the spice of the crushed red pepper flakes and saltiness of the Parmesan cheese.  The rest of this dish is rounded out perfectly with the rich roasted garlic.  Though the squash takes awhile to roast, the rest of this dish comes together super quickly.

You can roast the squash whole (and pierced with a knife) or half it and roast it flesh side down for slightly less time.  I really, really loath hacking into hard squashes, so I figured whole was the easier route for me.  Then, simply scrape out the innards when tender.  We both really loved this dish, and I highly recommend it.

Parmesan and Olive Oil Spaghetti Squash with Roasted Garlic

1 medium spaghetti squash

2 tbs. extra virgin olive oil

3-4 cloves roasted garlic, mashed with a fork

1/4 cup Parmesan cheese, grated, plus more for topping

2 tsp. crushed red pepper flakes

Kosher salt and freshly cracked black pepper

Flat leaf parsley, for garnish

Preheat oven to 375º.

Pierce spaghetti squash several times with a very sharp knife.  Place whole in the oven.  Place a baking sheet underneath to catch any drippings and avoid smoke.  Bake an hour or so until very easily pierced with a knife.

Using a large chef’s knife and oven mitts, cut in half lengthwise.  Use kitchen tongs to remove seeds.  [Note: They can be baked just like roasted pumpkin seeds for a great snack.]

Use a fork to shred the inside of the spaghetti squash.  Let drain in a colander to remove excess moisture for a few minutes.

Heat olive oil in a large sauté pan over medium heat.  Add roasted garlic and cook until sizzling.

Add the squash to the pan with the olive oil and roasted garlic.  Season with crushed red pepper flakes, salt, and pepper.  Add cheese and stir to combine.  Cook until heated through, tossing frequently, about 4-5 minutes.

Top with a few shavings of Parmesan, flat leaf parsley and a few pinches of crushed red pepper.

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2 Responses to “Parmesan and Olive Oil Spaghetti Squash with Roasted Garlic”

Trackbacks/Pingbacks

  1. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog - July 15, 2012

    […] Parmesan and Olive Oil Spaghetti Squash with Roasted Garlic […]

  2. Geauga Family Farms Summer CSA – Week Thirteen « Kelseyincleveland's Blog - October 6, 2012

    […] spaghetti squash used in a play off of traditional spaghetti, so I will be doing something like this, but paired with a light and creamy gorgonzola sauce.  Since leftover peppers are always a […]

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