Spaghetti Squash With Parmesan & Butter
Spaghetti squash should be served with Parmesan and butter for the most delicious possible results. Find out how to cook spaghetti squash with Parmesan and butter with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.
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Hello. I'm Jason Tilmann, executive chef at Triumph Restaurant here in the Iroquois Hotel, on 44th Street in New York City. Today, we're going to be making roasted spaghetti squash with Parmesan cheese and butter. OK. So spaghetti squash gets its name because when it's cooked it actually looks like spaghetti. OK. Long strands. So what I've done is I've taken this spaghetti squash and I've cut it in half. I'm going to add a little bit of salt and a little bit of pepper. We're going to add some extra virgin olive oil. All Right. We're going to rub that all around. All right. We're going to take a little bit of butter and we're going to throw some butter inside. So you can see this, we got a little bit of butter in there. All right. Look at that simple, easy. All right. And we're going to go ahead and put this in the oven at 350 degrees for about 15 to 20 minutes until it gets really really tender and almost finished. Then when it comes out we're going to go ahead and put the Parmesan cheese on there and some fresh herbs and we'll put it back in. So let me show you what it looks like. I'll go ahead and put this one in the oven. OK. So it's been about 15, 20 minutes and look at that. Look at that color on that. It's so beautiful. What we're going to do now is we're going to go ahead and put our Parmesan cheese on it, sprinkle it with Parmesan cheese. All right. So simple. Look at that, some fresh herbs. I'm using chives. If you don't have chives you could use parsley, whatever you have. And we're going to put a nice little piece of butter all the way down. So that's where we're going to get all that flavor. We're going to make sure that our seasoning is fine with a little bit salt and a little bit more pepper. And you see we've flipped it over. So now we're going to put it back in the oven, I'm going to say about 4 to 5 minutes or until the cheese is melting, golden brown. We just want our cheese to be melted and nice and golden brown. So back in the oven and then we'll show you what it looks like coming out. So it's been about I'd say about 6, 8 minutes and look at that. Look at the color on that. The color is beautiful, the cheese is nice and melted, so beautiful. Now at this point, you can go ahead, depending on how many people you're serving and how many people are in your family or whether or not you're doing a party, you can set them out, cut them in half and set them out whole or you can go ahead, be careful, it's hot, and what we're going to do is we're going to go ahead and show you that spaghettiness. And as you start to pull it, see all those strands? See that's the spaghetti part of that spaghetti squash. And we're going to put it on a plate, so easy. Whoo, right? And we will set that aside and we're going to add a little bit more Parmesan cheese to the top, some more herbs and there we have our roasted spaghetti squash with Parmesan cheese and butter.