Makes 4 servings
1 small spaghetti squash (about 2 pounds), halved lengthwise, seeds removed
1 tablespoon plus 1 teaspoon butter
2 tablespoons grated Reggiano-Parmigiana cheese, plus 2 tablespoons for garnish
a few pinches of coarse sea salt and several cranks of freshly ground black pepper
a sprinkling of fresh thyme, basil, or parsley, optional
Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy
clean up). Place squash halves flesh side down and pierce all over with
a fork. Cook for 45-50 minutes, or until tender.
Using a fork scrape the hot flesh from the squash and place in a bowl.
Add butter, 2 tablespoons cheese, and salt and pepper. Lightly toss
until well combined. Garnish with remaining 2 tablespoons cheese and
herbs, if using. Serve immediately.
- Recipe courtesy of Food Blogga.