Roasted Spaghetti Squash with Parmigiano-Reggiano
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Shallot, medium (1)
- Spaghetti squash (about 5 pounds), large (1)
- Cooking & Baking
- Garlic cloves, medium (2)
- Olive oil (4 tablespoons)
- Dairy
- Parmigiano-reggiano cheese (3/4 cup)
Preparation
Read recipe preparation on chow.com
Social Stats
58.7Rating
1-100
1-100
7Tweets
114Facebook
Likes
Likes
2StumbleUpon
Views
Views
1,213PinterestPins
Recipe Stats
Published October 20, 2008 (4 years ago).
9 people saved this recipe.
