Spaghetti squash is fun to eat. The golden strands inside the shell have a mild flavor with a hint of nutty richness.For this simple vegetable dish, toss the cooked strands with garlicky butter and tangy Pecorino Romano cheese. This is one squash dish that even non-squash eaters will like!
|3 pounds||spaghetti or Orangetti squash|
|1/4 cup||unsalted butter|
|4 cloves||garlic (thinly sliced)|
|1 cup||grated Pecorino Romano or parmesan cheese|
|Sea salt and freshly ground pepper (to taste)|
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Poke a few holes in the whole squash with the tip of a sharp knife. Place the squash on a baking sheet and roast for 45 to 60 minutes. To test if the squash is done, press it firmly with your fingers; if your fingers leave an indentation, the squash is cooked. Remove from the oven and cut the squash in half lengthwise; this will prevent it from overcooking.
Once it's cool enough to handle, remove the seeds and gooey fibrous matter from the cavity and discard. With a fork, gently scrape out the strands and place them in a large bowl, separating and fluffing the strands with your fingers.
Place the butter in a large skillet, preferably nonstick, and melt over medium heat. Add the garlic and cook gently until the garlic is fragrant, about 3 minutes. Add the spaghetti squash and cook until the strands are hot, stirring frequently. Add the cheese and toss to coat the squash strands. Season to taste with salt and pepper, and serve hot.