Spaghetti Squash with Garlic and Parmesan

Spaghetti squash is a versatile vegetable with a delicate flavor and creamy texture that makes it a fantastic addition to any meal. However, many recipes tend to overpower the subtle taste of spaghetti squash with numerous competing flavors. In this recipe, we aim to keep it simple and allow the earthy and delicate flavor of the squash to shine through. By roasting the squash halves with just a brush of olive oil, salt, and pepper, we bring out the natural sweetness of the flesh. After roasting, shredding the spaghetti squash with a fork is a breeze, and with the addition of Parmesan cheese, fresh basil, lemon juice, and garlic, we create an easy yet flavorful side dish that will evoke the taste of summer.

SERVES 4

INGREDIENTS:

• 1 spaghetti squash (2½ pounds), halved lengthwise and seeded
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon lemon juice
• 1 garlic clove, minced

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit. Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season them with salt and pepper. Place the squash halves cut side down in a 13 by 9-inch baking dish. Roast the squash until it is just tender, and the tip of a paring knife can be slipped into the flesh with slight resistance, typically taking 25 to 30 minutes.
2. Flip the roasted squash over and allow it to cool slightly. Holding the squash with a clean dish towel over a large bowl, use a fork to scrape the squash flesh from the skin, shredding it into fine pieces.
3. Drain any excess liquid from the bowl and gently stir in the grated Parmesan cheese, chopped fresh basil, lemon juice, minced garlic, and the remaining 1 tablespoon of olive oil. Season the mixture with salt and pepper to taste.
4. Serve the delicious spaghetti squash with garlic and Parmesan as a delightful and flavorful side dish that celebrates the natural essence of the squash.

VARIATION: Spaghetti Squash with Asian Flavors:

• Omit the Parmesan, basil, lemon juice, garlic, and the remaining 1 tablespoon of olive oil from step 3.
• Instead, toss the shredded squash with 2 thinly sliced scallions, 1 tablespoon of soy sauce, 2½ teaspoons of vegetable oil, 1 teaspoon of rice vinegar, ½ teaspoon of toasted sesame oil, and ½ teaspoon of toasted sesame seeds before serving.

TIPS:

• Choosing the Right Squash: Look for a firm spaghetti squash with an even pale-yellow color. Avoid greenish-tinged squashes, as they are immature, and those that yield to gentle pressure, as they are old.
• Seasoning and Roasting: Brush the cut sides of the squash with olive oil and season with salt and pepper before roasting. Place the squash cut side down in a baking dish and roast until just tender, approximately 25 to 30 minutes.
• Shredding the Squash: After roasting, let the squash halves cool slightly before shredding. Hold the squash with a clean dish towel over a large bowl and use a fork to scrape the flesh from the skin, shredding it into fine pieces.
• Draining Excess Liquid: Once the squash is shredded, drain any excess liquid from the bowl to avoid a watery consistency in the final dish.
• Shredding Spaghetti Squash: Hold a roasted squash half with a clean dish towel over a large bowl, then use a fork to scrape the squash flesh from the skin, shredding the flesh into fine pieces.

Enjoy this delightful and straightforward recipe for spaghetti squash with garlic and Parmesan, or try the Asian variation for a unique twist on this versatile vegetable!