Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil

Name: Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 1 hr 5 min (includes cooling time)
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 5 min (includes cooling time)
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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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

Watch how to make this recipe.

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.