Roasted Spaghetti Squash
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 1 hr |
| Source | Fresh Every Day |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1 medium spaghetti squash (about 4 lbs), halved lengthwise and seeded
- 1 c water
- 3 T olive oil, divided
- 2 T balsamic vinegar
- 1 c grated Parmesan cheese (about 3 oz)
- 1 T chopped fresh rosemary
- sea salt and freshly ground black pepper to taste
Preparation
Preheat oven to 400°F.
Place the squash on a large baking sheet with sides, cut side down. Pour 1 cup water, 1 tbsp of the oil, and the vinegar over the squash and roast for about 1 hour, until it is tender to the touch. Cool slightly.
When the squash is cool enough to handle, turn the halves over and run a fork through the flesh of the squash to shred it into long, spaghetti-like strands. Place the shredded squash in a large bowl. Add the remaining olive oil, grated Parmesan cheese, rosemary, and salt and pepper to taste and toss gently to combine.
