She Strengthens

Fall in Love with Spaghetti Squash

This autumnal delight is a game-changer for any meal. When cooked, its tender flesh transforms into long, sweet, and earthy-tasting strands, reminiscent of spaghetti. To truly appreciate its unique flavor, we’ve crafted a recipe that showcases its delicate taste.

A Gentle Approach

Unlike robust pasta sauces that can overpower the squash, our recipe takes a more subtle approach. Inspired by the classic Italian dish, cacio e pepe, we’ve created a simple yet flavorful sauce to complement the squash.

The Perfect Pairing

Toss the cooked squash strands with a mixture of minced garlic and shallot, warmed in olive oil, and finished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of black pepper. This dish pairs beautifully with our Whole Roasted Chicken, Roasted, Herbed Beef Tenderloin, or for a vegetarian option, alongside Kale and Potato Mash with Romesco Sauce.

Recipe Details

Yield: 4 to 6 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes
Active Time: 10 minutes

Ingredients

• 1 large spaghetti squash (about 5 pounds)
• 4 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 2 medium garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

Step-by-Step Instructions

1. Roasting the Squash
   Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of olive oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes.

2. Preparing the Squash
   Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.

3. Creating the Sauce
   Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.

4. Combining the Squash and Sauce
   Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.