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Roasted Spaghetti Squash with Parmigiano-Reggiano

This recipe is excellent. Great when you have vegetarian guests. Just make sure you start it early enough so the squashes cool enough to handle.

INGREDIENTS

• 1 large spaghetti squash (about 5 pounds)
• 4 tablespoons olive oil
• 2 medium garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
2. Remove squash from oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
3. Heat remaining 2 tablespoons of the olive oil in a large saucepan over medium heat until oil shimmers, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
4. Add squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat, add cheese one handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

Dinner Tonight

Roasted Pomegranate Chicken

A good basic roasted chicken recipe with or without the pomegranate syrup. Optionally add chopped mint and walnuts to the pomegranate sauce at the end

4 SERVINGS

• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 (3 1/2 to 4-pound) chicken, quartered
• 1 pomegranate, halved
• 1/4 cup dry white wine
• Juice of 1 lemon
• 1 tablespoon cinnamon sugar
• Salt and pepper

1. Preheat oven to 375 F. In a cup, mix oil and garlic. Brush garlic oil over chicken.

2. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

4. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

5. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.