A flavorful method of cooking that requires little effort, roasting brings out vegetables’ inner sweetness and depth of flavor, no more perfect than with winter squash. From its dense and meaty texture to its subtle and smooth flavor, squash performs perfectly under the heat. In this recipe from Martha Stewart, the sweet and delicate flavor of spaghetti squash takes center stage; roasted until tender, scraped into strands, and then tossed with an aromatic mix of salty parmesan cheese and fresh herbs. Easy, healthy and utterly delicious, try it tonight! Photo Source: marthastewart.com
Spaghetti Squash Basics:
In Season: Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall. The squash keeps for months in cool storage, so it is available in markets throughout the winter and spring.
What to Look For: Mature spaghetti squash is oblong in shape with a creamy-yellow shell. Choose firm squash that’s free of soft spots and feels heavy for its size.
How to Store: Uncut spaghetti squash keeps well in a cool, dry place for up to a month.
- 2 1/2 tablespoons unsalted butter
- 2 shallots, diced small
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon chopped fresh rosemary leaves
- 6 cups Roasted Spaghetti Squash
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan
- Coarse salt and ground pepper
- Step 1: In a large nonstick skillet, melt butter over medium.
- Step 2: Add shallots and garlic and cook until softened, 7 minutes.
- Step 3: Stir in thyme and rosemary and cook until fragrant, 1 minute.
- Step 4: Add roasted squash and toss to combine. Cook until warmed through.
- Step 5: Stir in parsley and Parmesan and season with salt and pepper. Recipe from MarthaStewart.com: