{meatless mondays – roasted spaghetti squash with fresh parmigiano reggiano}

it’s a meatless monday recipe!

spaghetti squash {and all squash} is totally in peak season right now… and it’s one of my absolute favs! i typically make it just like a pasta and serve it primavera-style with a fresh red sauce… but this time, i wanted to use up my freshly-cut parmigiano reggiano… there is just nothing like it.

simple stuff :

– olive oil, grass-fed butter, lemon, parmigiano reggiano…

and ORGANIC spaghetti squash.

simply chop the spaghetti squash in half length-ways and scoop out the seeds. brush on a little EVOO if desired, then bake flesh-side down in a preheated 400-degree oven for about 30-40 minutes, depending on size… when you can stick a fork through the skin easily, it’s ready to go…

i always flip it over and let cool for at least 5 minutes… then rake out the “spaghetti” and pile on fresh butter, S&P, and tons of parmigiano reggiano.

i mean, TONS! heheheheee

add a squeeze of lemon at the end… or don’t.

but DO nom nom!

Tags: audrey michelle, cooking, easy, eating, food, food and foto, food photography, foodography, healthy, meatless monday, parmigiano reggiano, photography, recipes, seasonal cooking, seasonal eating, simple, spaghetti squash, vegetarian

Comments 7 Comments
Categories the food, the foodie, the foto

7 Responses to “{meatless mondays – roasted spaghetti squash with fresh parmigiano reggiano}”

Merilee October 28, 2013 at 7:33 am #

That sounds divine. I’m making this for dinner tonight!

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- cooking with audrey October 28, 2013 at 9:11 am #
  
  awesome, lady! let me know how you like it!! 😀
  
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  - Merilee October 28, 2013 at 12:50 pm #
    
    I will!
    
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IntuitionMatters October 28, 2013 at 9:21 am #

OMG will you be my personal chef?!!

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- cooking with audrey October 28, 2013 at 10:07 am #
  
  I seriously wish I could 😉
  
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Pacific Merchants October 28, 2013 at 11:59 am #

Love this. I make spaghetti squash with tomato sauce as well. I’m always happy to see a variation!

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- cooking with audrey October 28, 2013 at 12:03 pm #
  
  thanks so much for stopping by and taking time to comment! i agree, it’s nice to have variety. this recipe was suggested to me while i was shopping at the market… 🙂
  
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