Milanese Gremolata Roasted Spaghetti Squash
Milanese Gremolata Roasted Spaghetti Squash
2-4
30 minutes
5 minutes
Italian
Main Course, Vegetables
Milanese Gremolata Roasted Spaghetti Squash
Ingredients
- 2½ tbsp. Gustare Milanese Gremolata Olive Oil, plus more for roasting and drizzling
- 1 medium spaghetti squash, approx 2¼ pounds
- 1 head garlic, roasted (see note below)
- 1 shallot, quartered, roasted, then sliced (see note below)
- 2 red peppers, roasted, skinned and chopped (see note below)
- ½ cup pine nuts
- 2 tsp. Gustare 12-Year Aged White Balsamic Vinegar
- ¼ cup fresh parsley, finely chopped
- 2 tbsp. fresh basil, finely chopped
1½ tsp. sea salt, plus more for roasting
- ¼ tsp. black pepper, plus more for roasting
- Juice of ½ lemon
- Zest of 1 lemon
- ½ cup freshly shredded Gruyere cheese
- ¼ cup freshly shredded Romano cheese, plus more to garnish
Directions
- Preheat oven to 375 degrees.
Cut spaghetti squash in half lengthwise and remove seeds. Massage flesh and skin with Milanese Gremolata olive oil and season both sides will salt and pepper. Place flesh side down on sheet tray brushed with Milanese Gremolata olive oil.
Roast 35-45 minutes, or until fork tender. Allow to rest 10 min, until able to handle.
While squash is roasting, toast pine nuts in dry sauté pan over medium high heat until golden and aromatic. Set aside.
Once squash is slightly cooled, rake fork along flesh to remove spaghetti-like strands. Set aside.
Heat 2½ tablespoons Milanese Gremolata olive oil in large sauté pan. Add whole cloves of roasted garlic, sliced roasted shallot, roasted peppers, 12-Year Aged balsamic, seasonings, lemon juice, and zest.
Add spaghetti squash, toss, and heat through.
Remove from heat, add cheeses, and stir to melt.
To serve, drizzle with Milanese Gremolata olive oil, and finish with shredded Romano and toasted pine nuts. Enjoy!
