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Roasted Spaghetti Squash with Parmigiano-Reggiano is for Dinner.

Roasted Spaghetti Squash with Parmigiano-Reggiano takes 10 minutes to prepare.

Roasted Spaghetti Squash with Parmigiano-Reggiano takes 60 minutes to cook.

Roasted Spaghetti Squash with Parmigiano-Reggiano makes 5 servings.

The ingredients for Roasted Spaghetti Squash with Parmigiano-Reggiano are:

1 large spaghetti squash (about 5 pounds)
4 tablespoons 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

Here is how you make Roasted Spaghetti Squash with Parmigiano-Reggiano:

1. 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. 2. Remove squash from 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. 3. Heat remaining 2 tablespoons of the olive oil in a large saucepan over medium heat until oil shimmers, 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. 4. Add squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat, add cheese one handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.Number of Servings: 5Recipe submitted by SparkPeople user ONENAILER.

The nutritional information for Roasted Spaghetti Squash with Parmigiano-Reggiano is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 291.0

• Total Fat: 16.5 g
• Cholesterol: 11.9 mg
• Sodium: 361.6 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 6.4 g
• Protein: 9.4 g