Spaghetti Squash Parmigiano

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- Prep time
- 10 min
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- Cook time
- 1 hr
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- Servings
- 8 Servings
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- Serving size
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3/4 cup
Ingredients
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spaghetti squash
- 1 (about 5 lbs)
- 1 (about 5 lbs)
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olive oil (divided use)
- 4 tbsp
- 4 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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shallot (minced)
- 1
- 1
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black pepper
- 1/4 tsp
- 1/4 tsp
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crushed red pepper flakes
- 1/8 tsp
- 1/8 tsp
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grated Parmesan cheese
- 3/4 cup
- 3/4 cup
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Directions
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Preheat oven to 375º F.
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Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
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Rub cut squash all over with 2 tbsp olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
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Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
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Use a large spoon or fork to scrape the stringy flesh from the squash into the skillet. Add Parmesan cheese, black pepper and red pepper chili flakes; stir to combine. Serve warm.
Reviews
Write a Review-
This was very plain and I expected way too much. It was okay just not flavorful.