Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
5 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 medium spaghetti squash, split lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons truffle oil
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh flat-leaf parsley
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.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes