Charred Spaghetti Squash Strands
Spaghetti squash? A fall fav we adore! It's a marvelous veggie, cooks like pasta and tastes sweet (but earthy). Sometimes cooks slap it with bold sauces that hide its delicate flavors. Enter our Cacio e Pepe-inspired version! We keep it simple, tossing cooked strands with softened garlic-shallot mix, freshly ground black pepper, and grated Parmigiano-Reggiano. Enjoy with our Whole Roasted Chicken, Herbed Beef Tenderloin, or Kale Potato Mash with Romesco Sauce for a vegetarian twist.
Yield: 4 to 6 servingsDifficulty: EasyTotal: 1 hr 30 mins (10 mins active)
Ingredients:
- 1 large spaghetti squash (~5 lbs)
- 4 tbsp olive oil
- Salt
- Fresh black pepper
- 2 garlic cloves, minced
- 1 shallot, minced
- 3/4 cup freshly grated Parmigiano-Reggiano (plus extra for serving)
Instructions:
- Heat the oven to 400°F; arrange a rack in the middle. Halve spaghetti squash lengthwise; scrape out seeds. Brush flesh with 2 tbsp oil, season with salt and pepper, then roast cut-side up on a baking sheet for 50 minutes or until tender. Let cool, then scoop out strands.
- In a large saucepan, heat remaining oil over medium heat. Add garlic and shallot, season with salt and pepper, then sauté until softened (about 3 mins).
- Add reserved squash to the pan; toss to coat, then cook until heated through (about 3 mins). Remove from heat, add Parmigiano-Reggiano in handfuls while tossing to evenly coat the squash. Serve with black pepper and extra cheese.
Insights:
This recipe mimics Rome's classic cacio e pepe with a healthier twist. Made with simple ingredients, it allows you to savor the delicate taste of spaghetti squash. The dish is easy to prepare, making it perfect for weeknight dinners. For best results, use quality ingredients like Parmigiano-Reggiano. Experiment by adding bacon or other seasonings to customize the flavor to your liking.
- This Cacio e Pepe-inspired spaghetti squash recipe is not only easy to prepare but also offers a healthier twist on Rome's classic dish, focusing on the delicate flavor of spaghetti squash.
- The nutrition-conscious cook can appreciate this dish, as it uses light amounts like 4 tablespoons of olive oil, making it a suitable choice for those watching their fat intake.
- To provide credit for the inspiration for this recipe, we must acknowledge the classic Cacio e Pepe dish, a traditional Italian dish that inspired our lighter, vegetable-based version using spaghetti squash.
