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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 1 small spaghetti squash
- a little bit of olive oil
- 2 T butter or mix butter / olive oil
- Kosher salt
- Freshly ground black pepper
- garlic powder
- 1 medium shallot, finely chopped
- 2-3 T capers
- Italian Parsley
- 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
Method
- Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with a little bit of oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
- Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
- Heat about 2 tablespoons of butter in a large saucepan over medium heat until shimmering, about 3 minutes. Add the shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes. Add a little garlic powder. Add the capers. Add the italian parsley.
- Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
