Hanging onto summer

Summer isn’t over yet, but it sure feels like fall with all the squash and pumpkins at the farm stands. I wanted a light meal, but didn’t quite feel like having pasta so I picked up a spaghetti squash and made this into a main course. This would be a great side with some roast chicken or braised meat too. Quick and easy with just a little time in the oven.

Spaghetti squash with garlic and Pecorino

1x 3lb spaghetti squash

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1/4 cup butter

3 cloves garlic, minced

1/4 cup freshly grated Pecorino or Parmesan

2 tablespoons parsley, minced

Preheat oven to 400°F. Cut your squash in half lengthwise and remove seeds with a spoon.Brush inside of squash with olive oil and season with salt and pepper. Lay, cut side down, on a parchment lined baking sheet.Roast in the oven until fully cooked and tender,about 35 to 40 minutes. Using a fork; scrape the flesh out into noodle strands. In a large pan, melt butter over medium-high heat and add garlic, cook for one minute then add the squash, cheese,and parsley. Toss until combined and season with salt and pepper.

Makes 4-6 servings as a main or more as a side dish.