Friday, September 17, 2010

Roasted Spaghetti Squash with Parmesan and Walnuts

I can't resist the wide variety of squash available at the farmer's market, so I picked up a spaghetti squash (and an acorn squash and a butternut squash) without any specific plans for it. I roasted and pureed the acorn and butternut squash and froze the purees, but decided to roast the spaghetti squash and enjoy it now. A little butter, cheese, and a few toasted nuts is all it takes to make a simple, healthy, and delicious dish out of roasted squash. Pecorino Romano makes a nice substitute for the Parmesan, as would goat cheese, and any toasted nuts you like would work well in this recipe. Olive oil would also work well in place of the butter and any fresh herbs (cilantro, basil, etc.) may stand in for the parsley.

Roasted Spaghetti Squash with Parmesan and Walnuts

One 4- to 5-pound spaghetti squash halved lengthwise, seeds removed
Cooking spray
2 T. unsalted butter
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted walnuts, coarsely chopped
Salt and freshly ground black pepper
1. Preheat oven to 400 degrees. Spray a rimmed baking sheet or shallow baking pan with cooking spray, and place the squash on the pan, cut sides down. Roast until tender and easily pierced with a knife, about 45 minutes. Let cool slightly until squash can be handled, about 10 minutes. 
2. Scrape squash with a fork to remove flesh in long, spaghetti-like strands and place in a large bowl. Add the butter, Parmesan, parsley, walnuts, 1 teaspoon salt (or to taste), and pepper to taste. Toss to thoroughly combine, and serve warm.

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