Garlic-Herb Spaghetti Squash With Lemon
The oblong spaghetti squash is a truly magical food. Often when we eat pasta, we feel the need to combat the carbs with lots of veggies or a lean meat. Spaghetti squash gives us the same pasta-type feel, yet we love to mix it with nothing but the beautiful simplicity of fresh herbs, garlic, lemon juice, and olive oil. And of course, the Parmigiano-Reggiano is the final— and most important—ingredient to this lovely yellow treat.
Preheat the oven to 350°F. Start by cutting the spaghetti squash in half. Spaghetti squash is notoriously difficult to cut, and there are numerous ways to do it. Some swear by placing it on the counter and hacking it in half with a sharp butcher knife. Others cut off both ends and slice the squash while it’s stand- ing. We use a sharp serrated knife and take our time rocking the knife in and out, leaving the stem on so as to use the hollowed-out squash as a bowl.
Regardless of how you get there, once your squash is in half, scoop out the seeds and discard them. Drizzle the inside with olive oil and season with sea salt and black pepper. Place skin- side up on a baking sheet, and bake in the oven for 35 minutes. Remove from the oven, flip the halves over so that the flesh can breathe, and let cool for about 15 minutes. Once cool, use a fork to scrape the squash strands out, as if scooping. Set aside on a large plate or flat surface.
Heat the 1⁄4 cup olive oil in a large skillet over medium heat. Add the garlic, basil, thyme, oregano, spaghetti squash, and lemon juice all together. Sauté for about 10 minutes, or until the ingredients are fully incorporated. Remove from the heat and garnish with black pepper and shaved Parmigiano-Reggiano.