Recipe courtesy of Guy Fieri
Episode: Best Turkey Ever
Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil
Total:
1 hr 5 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Season the cut sides of the spaghetti squash with the olive oil and some salt and pepper. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into "spaghetti" strands, 40 to 45 minutes.

Allow to cool slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl, roughly separating them as you go. While still warm, drizzle with the truffle oil, sprinkle with the Parmigiano-Reggiano and parsley and season to taste with pepper. Toss gently and serve.

IDEAS YOU'LL LOVE

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Winter Squash Soup

Recipe courtesy of Ina Garten

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking