Food Network Scholar: Roasted Spaghetti Squash with Parmesan

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Thursday, June 5, 2014

Roasted Spaghetti Squash with Parmesan

I had to stop at the grocery store, I was out of coffee creamer and morning coffee is a MUST in my house. Yea, yea, I hear you. I tout trying to be as healthy as possible and I pound back the coffee with real cream every morning....hey, it is real cream, not palm oil stuff! AND we all need a vice, you have to know that I am normal! Anyway, my friendly produce man, who always seems to treat me special, walked me around and talked about what was on sale, what was fresh and what would be interesting to cook. We talked about the variety of squash. I decided on a simple side of spaghetti squash. We are all accustomed to putting a tomato base sauce on cooked spaghetti squash; but I kept it more simple to let the texture and flavor of the squash shine. This is truly a healthy side that is guilt free! You do need an hour to roast the squash; but it requires little effort. I could bore you with trivia such as spaghetti squash is filled with vitamins and minerals. I could tell you that you can eat an entire cup (that is a healthy portion when you think about it) for only 42 calories. :) but I won't. Just try it-it is delicious.

Roasted Spaghetti Squash with Parmesan
printable recipe

1 large spaghetti squash
4 T. olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, minced
1 shallot, chopped fine
1/2 c. grated parmesan

Heat the oven to 400 degrees.
Cut the squash in half lengthwise. Scoop out the stringy core and seeds and discard.
With some of the oil, brush the cut side of the squash. Generously season with salt and pepper.

On a baking sheet, bake the squash, cut side down, until soft-about 50 minutes.
Allow to cool until you can easily handle it. With a fork, scoop out the stringy squash and set aside in a medium bowl.