Baked Spaghetti Squash with Parmesan and Truffle Oil
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nature has gifted us with spaghetti squash, which, when baked, easily turns into vegetable noodles. It can be served as a side dish with any meal. It makes a delicious and low-carb alternative to traditional spaghetti. And, just like real pasta, it pairs beautifully with Parmesan cheese. Grate Parmesan cheese over hot spaghetti squash, drizzle with truffle oil for a more sophisticated flavor, and serve sprinkled with fresh parsley. It's delicious, simple, and healthy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium spaghetti squash, halved lengthwise and seeded
- 2 tbsp. l. olive oil
- 2 tbsp truffle oil
- 0.5 tbsp. grated parmesan
- 1/4 cup chopped parsley
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Rub the pumpkin cut sides with olive oil and season with salt and pepper. Place the pumpkin cut-side down on a large baking sheet and bake until the pumpkin is tender and the flesh flakes easily with a fork, 40-45 minutes.
- Let the pumpkin cool slightly. Using a large fork, gently scrape the pumpkin fibers into a large bowl, roughly separating them as you go. While the pumpkin is still warm, drizzle it with truffle oil, sprinkle with Parmesan cheese and parsley, and season with pepper to taste. Toss gently and serve.
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