Page 1
Beauty Style Fitness Wellness Living #RealTalk #EmbraceYourAge
Stay up to date

Get on the List

Unlock our weekly newsletter packed with tips on living authentically, healthfully, and stylishly at every age.Get on the List: The best beauty, fashion, wellness and fitness tips straight to your inbox

Eat This Now: Spaghetti Squash With Pecorino and Herbs

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.)

This recipe originally appeared on holistic health counselor Pamela Salzman’s blog. She published her first cookbook earlier this year.

You Might Also Like

Is It Normal... to Wake Up in a Puddle of Sweat?
Wellness

Is It Normal... to Wake Up in a Puddle of Sweat?

It’s 3 a.m., your hair is sweat soaked, you’re flushed, and you’ve...

read
Drink This Now: Sparkling Blackberry Shrub
Wellness

Drink This Now: Sparkling Blackberry Shrub

A few years ago, I was curious about a drink on the...

read
9 Reasons for Good Hydration
Wellness

9 Reasons for Good Hydration

Human beings are mostly water. Newborn babies are about 78 percent water....

read
Biohacking Your Way Back in Time
Wellness

Biohacking Your Way Back in Time

Mitochondria power every cell in your body and are very susceptible to...

read
Fasting: Yay or Nay?
Wellness

Fasting: Yay or Nay?

Fasting, by definition, is “a willing abstinence or reduction from some or all...

read
Science Report: Living to 100 and Beyond
Wellness

Science Report: Living to 100 and Beyond

Researchers are starting to piece together a roadmap to end the one...

read
share
To Top