There’s no traditional Italian preparation of spaghetti squash, but you can, no doubt, approach it with an Italian-ness. You can bake it with olive oil, salt and pepper and add Italian parsley or sage for additional flavor, as I do in this preparation. Alternatively, you can just eat it just as you would spaghetti, with tomato sauce, for a vegetarian, gluten-free pasta (read more about spaghetti squash here).
Serves 8 to 10 as a side dish
2 small spaghetti squash (about 2 ¼ pounds each)
4 tablespoons (½ stick) unsalted butter
6 ounces fresh soft Robiola, cut into 1/2-inch cubes (may sub cream cheese)
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons scallions, white and about 2 inches of the greens, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh sage, finely chopped
Salt and freshly ground black pepper, to taste
Preheat the oven to 375 degrees F.
Using a sharp knife, cut each squash in half lengthwise. Place them, cut side down, in a large baking dish. Add enough water to reach ½ inch up the sides of the dish, and cover with aluminum foil. Bake for 45 minutes, or until the squash is easily pierced with a paring knife.
Turn the squash over, cover with foil again, and bake for another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove and discard the seeds. Using a fork, gently pull the strands of squash away from the peel, and place the squash strands in a mixing bowl.
In a 14-inch skillet, heat the butter over medium-high heat until it is foaming. Then add the Robiola and stir to melt. Add the spaghetti squash, herbs, and salt and pepper, and toss thoroughly but gently to heat and combine.
Serve immediately or at room temperature.