Alex Lau
OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
Recipe information
Yield
4 Servings
Ingredients
1
medium spaghetti squash (about 3 pounds)
¼
cup unsalted butter
1
tablespoon finely grated lemon zest
2
teaspoons fresh thyme leaves, plus more for serving
½
cup grated Pecorino
½
cup finely grated Parmesan, plus more for serving
1
teaspoon freshly ground black pepper
Kosher salt
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°. Pierce squash all over with a knife to vent.
Step 2
Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.
Step 3
Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
Step 4
Heat butter in a large skillet over medium-high. Cook squash, lemon zest, thyme, Pecorino, and ½ cup Parmesan, stirring to combine, until squash is heated through, about 2 minutes. Stir in pepper and season with salt. Serve topped with more Parmesan.