WHY THIS RECIPE WORKS:
The delicate flavor and noodle-y texture of spaghetti squash make it a great addition to any meal, but many recipes bury the squash underneath a heavy sauce with too many competing flavors. We kept our recipe simple so that the unique flavor and texture of the squash would shine through. Brushing the squash halves with oil, seasoning them with salt and pepper, and roasting them cut side down brought out the sweetness of the flesh. Once the squash was cooked, shredding it was as simple as holding the halves over a bowl and scraping them with a fork. After draining the excess liquid, we dressed the squash with Parmesan, fresh basil, lemon juice, and garlic for an easy, flavorful side dish that tasted like summer.
SERVES: 4 to 6
TOTAL TIME: 50 minutes
INGREDIENTS:
- 1 (2½ pound) spaghetti squash, 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:
- PREHEAT AND SEASON
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Brush cut sides of 1 (2½ pound) spaghetti squash with 1 tablespoon extra-virgin olive oil and season with salt and pepper.
- ROAST AND SCRAPE
- Place squash, cut side down, on rimmed baking sheet and roast until tender when pierced with tip of paring knife, 25 to 30 minutes.
- Flip squash over and let cool slightly.
- Holding squash with clean dish towel over large bowl, use fork to scrape squash flesh from skin while shredding it into fine pieces, discarding skin.
- Drain excess liquid from bowl.
- ADD SEASONING
- Gently stir in ¼ cup grated Parmesan cheese, 1 tablespoon chopped fresh basil, 1 teaspoon lemon juice, 1 minced garlic clove, and remaining 1 tablespoon extra-virgin olive oil.
- Season with salt and pepper to taste, and serve.
VARIATION:
SPAGHETTI SQUASH WITH ASIAN FLAVORS
- Omit Parmesan, basil, lemon juice, garlic, and remaining 1 tablespoon extra-virgin olive oil in step 3.
- Toss shredded squash with 2 thinly sliced scallions, 1 tablespoon soy sauce, 2½ teaspoons vegetable oil, 1 teaspoon rice vinegar, ½ teaspoon toasted sesame oil, and ½ teaspoon toasted sesame seeds before serving.
