Spaghetti Squash Recipe
Baked Spaghetti Squash with Parmigiano-Reggiano and Organic Extra Virgin Olive Oil Recipe
-1 large spaghetti squash (about 5 pounds)
-4 tablespoons Sonoma Farm Organic Extra Virgin Olive Oil
-2 medium garlic cloves, finely chopped
-1 medium shallot, finely chopped
-3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
Remove squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
Add reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat and add cheese a handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.