Spaghetti Squash

Name: Spaghetti Squash
Ingredients: 1 small spaghetti squash; a little bit of olive oil; 2 T butter or mix butter / olive oil; Kosher salt; Freshly ground black pepper; garlic powder; 1 medium shallot, finely chopped; 2-3 T capers; Italian Parsley; 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

10 ingredients

4 steps

Ingredients

1 small spaghetti squash
a little bit of olive oil
2 T butter or mix butter / olive oil
Kosher salt
Freshly ground black pepper
garlic powder
1 medium shallot, finely chopped
2-3 T capers
Italian Parsley
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

Directions

1

Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with a little bit of oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
2

Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
3

Heat about 2 tablespoons of butter in a large saucepan over medium heat until shimmering, about 3 minutes. Add the shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes. Add a little garlic powder. Add the capers. Add the italian parsley.
4

Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.