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Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- 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
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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