Garlic Parmesan Spaghetti Squash

• Vegetarian
• Gluten free

• Produce

  • 4 Garlic cloves
  • 1 Parsley
  • 1 Shallot, small
  • 1 Spaghetti squash (about 3 pounds

• Baking & Spices

  • 1 Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil plus more

• Dairy

  • 3/4 cup Parmesan cheese

Found on salu-salo.com

Description

Ingredients

• 1 spaghetti squash (about 3 pounds)
• Salt and pepper to taste
• 2 tbsp olive oil plus more for brushing
• 4 garlic cloves, finely chopped
• 1 small shallot, finely chopped
• ¾ cup finely grated Parmesan cheese
• Parsley for garnish (optional)
• Paprika for garnish (optional)

Directions

• Preheat oven to 400º F
• With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half.
• Microwave the squash for 5 minutes. Allow to cool.
• Carefully cut the squash in a half. Scoop out the seeds.
• Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
• Place the two halves cut side down on a baking sheet lined with parchment paper.
• Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
• Using a fork, scrape the insides to create a spaghetti-like texture. Set aside.
• Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes.
• Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese.
• Season with salt and pepper to taste.
• Garnish with paprika and parsley (optional)