January 21, 2017
1 medium-large spaghetti squash
1 tablespoon olive oil
Salt and pepper
1 tablespoon unsalted butter
1 tablespoon minced shallot
¼ cup chopped dill
¼ cup chopped cilantro
¼ cup chopped chives
½ cup chopped parsley
½ cup grated Parmesan cheese
1. Preheat oven to 400°. With a large, sharp knife, carefully cut the squash in half lengthwise*. Scrape out the seeds and stringy flesh with a spoon and discard. Brush the cleaned squash halves with oil and season with salt and pepper.
2. Place cut-side down on a sheet pan and roast for 45 minutes or until the flesh is tender and the cut side is golden brown (you should be able to pierce the skin with a fork). Remove from the oven and let cool slightly. Using a fork, scrape the squash out of its skin into long, spaghetti-like strands. Move the fork across the squash cross-wise, following the grain for longer strands. Set aside.
3. Melt the butter in a skillet over medium-high heat and cook the shallot until soft and beginning to caramelize, being careful not to brown butter and/or burn shallot, approximately 5 minutes. Reduce the heat to medium-low. Add the reserved spaghetti squash to the pan and toss to combine. Cook until warmed through and remove from heat. Fold in cheese and herbs, and season with salt and pepper to taste.
*TIP: Precook the spaghetti squash in the microwave to soften the skin for ease of cutting and to reduce the total roasting time. Slit the skin of the squash with a paring knife and put the whole squash in the microwave for 3-5 minutes, depending on the size of your squash and power of your microwave. This makes the squash MUCH easier to halve, and can take ten minutes off of your roasting time.