Spaghetti squash is low in calories and carbs but full of fiber and carotenoids. Pecorino is a tangy sheep’s milk cheese that is often grated like Parmesan. If you can’t eat dairy, use nutritional yeast. It has a nice cheesy flavor. Serve this dish as a side with grilled or sauteed shrimp or a simple piece of fish.
Spaghetti Squash With Pecorino and Herbs
1 spaghetti squash, about 3¼ lbs
3 Tbsp unrefined olive oil or unsalted butter, plus more for drizzling the squash
Sea salt and freshly ground black pepper
2 shallots, finely chopped
2 large garlic cloves, minced
¼ tsp crushed red chili flakes, or more to taste
¼ c chopped fresh parsley or half parsley/half basil
2 Tbsp grated pecorino cheese
1. Preheat oven to 400°.
2. 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 35-45 minutes until tender. (A smaller spaghetti squash requires less roasting time; a larger squash requires more.)
3. Heat 3 Tbsp of oil and/or butter in a large skillet over medium heat. Add shallots and garlic; cook until fragrant, about 7 minutes. Add chili flakes and stir for a few seconds until fragrant. Turn off the heat and set aside.
4. Remove squash from oven when cooked through and tender. Using a fork, pull the strands of squash from the skin. It will look like spaghetti.
5. Place the strands into a serving bowl and add the shallot/herb mixture. If you cook 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.
6. Taste for seasoning. (Since spaghetti squash is rather bland, you will need to add a good amount of salt and pepper.)