I already have a recipe for spaghetti squash on here, but this one is prepared a little differently and the seasoning is a little more unique.
INGREDIENTS
1 medium spaghetti squash (about 3 pounds), halved lengthwise and seeded
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh rosemary
kosher salt and freshly ground black pepper
METHOD
Preheat the oven to 400 degrees F.
Place the squash cut side down on a rimmed baking sheet. Drizzle the squash with 1 tablespoon of olive oil and the vinegar. Pour enough water into the baking sheet to cover the bottom. Place in oven and roast for 1 hour.
When the squash is cool enough to handle, turn the halves over and run a fork through the flesh to shred it into long spaghetti-like strands.
Place the shredded squash into a bowl and add the remaining 2 tablespoons of oil, the Parmesan cheese, the rosemary and season with salt and pepper. Toss gently to combine. Serve warm.
I just love the texture of spaghetti squash, sort of like al dente pasta. This recipe gives it a little added richness, thanks to the Parmesan cheese while the woodsy rosemary imparts a little personality. You could actually probably combine this with the other recipe and throw in some garlic too with nice results. I served the squash with Balsamic Roasted Tomatoes and Crispy Pan-Roasted Chicken with Marjoram.
Serves 4.
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