Grating Parmigiano-Reggiano for Spaghetti Squash Casserole

Video Transcript

"Hi, I'm Lori Schneider with Figs Catering in Austin, Texas. On behalf of Expert Village, today we are going to show you how to make a baked spaghetti squash casserole with sun dried tomatoes. So I love the flavor of fresh Parmesan with spaghetti squash. It just works really, really well. The nuttiness of the Parmesan Cheese. So I've got some Parmesan Reggiano, a block here and in my opinion, it is the best Parmesan you can find out there. I like to buy in blocks and just use as I need it. So we are going to do about a half cup of Parmesan Reggiano. I am doing it on my micro plane because I like the nice and fluffy shreds that it makes. It blends really well and it tastes really good. Just a great product all around. Alright, if you don't have a micro plane, you can also do this on a grater. I'll do a little bit more. Maybe a little closer to about four cups of Parmesan. You can never have enough Parmesan. Perfect! I am going to go ahead and place my Parmesan cheese into my cream and egg mixture. I am going to go ahead and whisk it all together. Parmesan Reggiano is a little bit different than just say any Parmesan that you buy at the grocery store. It is a little bit more pricier ranging anywhere between about $16 to $20 a pound but it is from a specific region in Italy, the Reggiano region and that is why it is a little bit more. But it is made in a specific way that it has a different flavor that cannot be mimicked anywhere else. So if you get a chance, try some of that Reggiano Parmesan. "