If you follow me on Instagram, you have probably seen me post about making this dish a few times now on my Instagram Stories. This recipe from Daphne Oz’s “The Happy Cook” and was amazed by all the flavour (even though there are only 5 ingredients in total) and how simple it was to make. Why is it healthy? Instead of pasta, we replace it with Spaghetti Squash. Also, there is no better time than now to find those beautiful squashes at your local farmers’ market.



“There is no better time than now to find those beautiful squashes at your local farmers market”

Daphne says: “I made this on a whim one day when I had a spaghetti squash that had been sitting on my counter a little too long. I halved it, scooped out the seeds, drizzled it with a little olive oil and a sprinkle of garlic salt, and roasted it. I probably forgot about it in the oven, because I came back and it was dark, dark brown. But taking off the top layer, I found the inside was perfectly cooked. And the dark bits were kind of delicious themselves.

As I peeled and scraped out the fluffy spaghetti strands inside, it dawned on me that it might be just the vehicle for the Parmesan I had sitting in the fridge. A few minutes later, I was feasting on cacio e Pepe-style roasted spaghetti squash. And because the flavours of Cacio e Pepe are so mild, really just cheese and pepper, I like it even better on the delicate squash than on traditional pasta, where it’s so easy to lose the seasoning. I’ve dolled it up since that first fateful dish, opting for garlic cloves rather than garlic salt. But it is easy, filling, and deceptively indulgent either way”.

Excerpt from The Happy Cook by Daphne Oz. Copyright © 2016 by Daphne Oz. All rights reserved.

Ingredients:

1 medium spaghetti squash, halved lengthwise and seeded

4 tablespoons of cooking oil of your choice (I used avocado oil)

1 teaspoon of salt

2 cloves of garlic

1/2 cup of grated Parmigiano-Reggiano (I also used nutritional yeast once as a daily free alternative, and it was just as yummy)

Fresh black pepper

Directions:

Preheat the oven to 400 F and halve the squash lengthwise. Use a spoon to empty the squash and place the cut side up on a baking sheet. Drizzle each half with 1 tablespoon of oil and season each with 1/2 teaspoon of salt. Sprinkle each half with minced garlic and then rub the 3 ingredients into each half to ensure that each side is covered in the mixtures.

Roast the squash for about 45 minutes to 1 hour. You will know that it is ready when a fork sinks into it easily.

Let cool for about 10 minutes then shred the flesh with a fork into a large bowl. Add the cheese and the rest of the oil, pepper and additional salt and toss to combine.


You will be surprised how the consistency is so similar to pasta, yet still just as satisfying. This is the perfect quick weeknight meal or accompanied by a simple kale side salad for a dinner with friends. A bottle of Pinot Grigio is the perfect pairing for this dish.

Enjoy

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