Spaghetti Squash with Pecorino and Herbs Recipe | Pamela Salzman & Recipes Skip to content

Spaghetti Squash with Pecorino and Herbs Recipe

Spaghetti Squash with Pecorino and Herbs | Pamela Salzman

Oh, there’s a lot going on over here. I’m sure you’re crazy busy too, but I have my son’s bar mitzvah next weekend and let’s just say we were a little more organized with the other two.  Because I had to turn in my book last month, let’s just say I had to allow my husband to make a lot of decisions and let’s just say I’m starting to wonder what was I thinking??!!  I’m sort of joking because my husband actually is cooler than I am and perfectly capable of organizing a major service and a huge party.  I’m just a control freak and I am officially freaking out!

 

Spaghetti Squash with Pecorino and Herbs | Pamela Salzman

However, I’m so excited that my daughters are coming in from college and of course my parents, my sisters and some other meaningful relatives and close friends whom I adore.  It will be amazing to celebrate with everyone.  I have also been on the “bar mitzvah diet” the last couple days.  The bar mitzvah diet is when you watch what you eat so you can fit into the dress you bought for your son’s bar mitzvah of course.  I am definitely struggling with it.  Let’s discuss how impossible it is for me to ever go on a diet since I am around good food all day every day and I have a huge appetite.   Impossible!

Spaghetti Squash with Pecorino and Herbs | Pamela Salzman

In the meantime, I noticed that spaghetti squash was back on the scene and I remembered this recipe that I taught two years ago.  I love spaghetti squash done right.  Light, separate strands of squash are where it’s at, not mushy, wet, clumps.  I’ll eat it with almost anything as long as it has lots of flavor since spaghetti squash is so bland.  This recipe is really tasty and super easy.  I am crazy about fresh green herbs which are abundant in this recipe.  Sometimes I’ll use even more than the recipe calls for if I’m in a chopping mood.

Spaghetti Squash with Pecorino and Herbs | Pamela Salzman

Pecorino is one of the only cheeses I eat.  It’s a tangy, salty sheep’s milk cheese which is often grated like Parmesan.  I like Pecorino better than Parmesan and it’s so good on spaghetti squash.  If you can’t eat dairy, instead try mixing in some nutritional yeast which has a nice cheesy flavor.  I usually serve this with some grilled or sauteed shrimp or a simple piece of fish.

Spaghetti squash is also approved on the Bar Mitzvah Diet since it is low in calories and carbohydrates, but full of fiber and carotenoids.  Of course, I could eat the entire recipe by myself in one sitting which is not on the Bar Mitzvah Diet.  #TheStruggleIsReal

Spaghetti Squash with Pecorino and Herbs | Pamela Salzman

 

5.0 from 3 reviews
Spaghetti Squash with Pecorino and Herbs Recipe
Serves: 4-6
 
Ingredients
  • 1 spaghetti squash, about 3 ¼ pounds
  • 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
  1. 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.
  2. 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.
  3. 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.

 

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Comments

13 Comments

  1. So so so good. We stayed in on a Saturday.. And made this. I think it was way better than eating out. Grilled some shrimp with it and so delicious and satisfying. Fabulous combination of flavors. Loved the mix of basil and parsley.

    • Oh yes, way better than going out! And I am crazy about shrimp and pesto together. You just ate a pretty ideal meal in my book. 🙂

  2. This dish was a real winner. My husband was skeptical, but went along with it…we served it with grilled chicken breasts, and he went for seconds. Loved the zip of the red pepper flakes.

  3. Too funny!! I’m excited to try this recipe. Do you think the Kite Hill soft cheese or ricotta could be used in place of the pecorino? Also, what is it that makes the squash turn into mushy wet clumps? I’m afraid that’s how mine always turns out. Too much oil not enough time to cook, maybe?

    • Sure! You could just dollop the Kite Hill on top. It obviously isn’t a “cheese” that is fine like a Pecorino, but it would certainly be delicious here. 🙂 If spaghetti squash is overcooked, it becomes wet and mushy. 🙁

  4. I just laughed out loud. The struggle IS real, sister!

    • I mean, right?? xoxo

  5. Hahahaha Pamela. You always crack me up with your post. Please post pics on Instagram of the Bar Mitzvah food and your dress. xo

    • Indeed I will!

  6. Sounds delicious! Congratulations and have Avery wonderful weekend

    • many thanks, judy!

  7. Can you do this without cheese? I actually do not like cheese.

    • of course! just taste it in case it needs a little extra salt since you’re not adding cheese. 🙂


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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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