3 Tablespoons unrefined olive oil + more for drizzling the squash or unsalted butter
Sea salt and freshly ground black pepper
2 shallots, finely chopped
2 large garlic cloves, minced
¼ teaspoon crushed red chili flakes or more to taste
¼ cup chopped fresh parsley or half parsley/half basil
2 Tablespoons grated pecorino cheese
Instructions
Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with salt and freshly ground black pepper. Arrange cut-side down on a parchment-lined baking sheet and bake for 35-45 minutes* until tender.
Heat 3 Tablespoons of oil and/or butter in a large skillet over medium heat. Add garlic and shallots and cook until fragrant, about 7 minutes. Add chili flakes and stir for a few seconds until fragrant. Turn off the heat and set aside.
Remove squash from oven when it is cooked through and tender. Using a fork, pull the strands of squash from the peel so that it resembles spaghetti. Place the strands into a serving bowl and add the shallot/herb mixture. If you do the spaghetti squash in advance and it is no longer hot, add to the shallot/herb mixture and sauté over medium heat until warmed through. Add parsley and pecorino and toss to combine. Taste for seasoning. Since spaghetti squash is rather bland, you will need to add a good amount of salt and pepper.
Notes
*A smaller spaghetti squash requires less roasting time and a larger squash requires more.
Recipe by Pamela Salzman at https://pamelasalzman.com/spaghetti-squash-pecorino-herbs-recipe/