Preheat oven to 400º F. With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half. Microwave the squash for 5 minutes. Allow to cool. Carefully cut the squash in a half. Scoop out the seeds. Brush the inside of both halves of the squash with olive oil. Season with salt and pepper. Place the two halves cut side down on a baking sheet lined with parchment paper. Roast the squash until tender, about 30 minutes. Allow several minutes to cool. Using a fork, scrape the insides to create a spaghetti-like texture. Set aside. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes. Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese. Season with salt and pepper to taste. Garnish with paprika and parsley (optional)
Ingredients
Directions
Preheat oven to 400º F. With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half. Microwave the squash for 5 minutes. Allow to cool. Carefully cut the squash in a half. Scoop out the seeds. Brush the inside of both halves of the squash with olive oil. Season with salt and pepper. Place the two halves cut side down on a baking sheet lined with parchment paper. Roast the squash until tender, about 30 minutes. Allow several minutes to cool. Using a fork, scrape the insides to create a spaghetti-like texture. Set aside. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes. Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese. Season with salt and pepper to taste. Garnish with paprika and parsley (optional)