We're making a twice baked aglio e olio spaghetti squash.
You take the sharpest knife you have and cut in,
almost in a stabbing but a controlled stabbing motion, guys.
Put a point in first and then try and shimmy down one side.
The squash will start to crack
and then almost like an avocado, you twist.
Non-aerosol EVOO.
Spray the cut squash.
We're now going to season with salt and pepper.
Flip 'em.
We want the edges to get brown and the squash to get tender.
We don't wanna collapse them
but when we put them in the oven, we put them cut side down.
If these two start to get too dark in the front,
take a look at them after half an hour and turn the pan.
That's all.
One clove for each individual portion
of the spaghetti squash
and we're going to add that garlic
to about half to three quarters of a cup.
I mean, I don't measure it.
I just pour about half an inch of olive oil into a pot
and I have this over the smallest, teeniest, tiniest flame.
Now we're going to add either Calabrian chili paste
which I actually think has a little milder effect
than adding a chili flake
which I always have right here on the counter.
Crushed red chili.
Everybody has this.
I would start with a full teaspoon for four portions
if you're using that.
This, I'd say a scant tablespoon, no joke,
because this is milder than that.
And we're just gonna let that hang out.
See how this squash is lightly brown on one side
and you see it's starting to collapse?
That's when you know this spaghetti's done basically.
This is spaghetti squash of course.
I turned this off while this was roasting
once I saw the garlic had become translucent
and kind of turned into mush at the bottom there, okay?
So now we're going to take that garlic and oil sauce
and put it into each boat.
Okay.
Now you need a different tool,
a fork and a little thin cloth just to help you hold it
and we're going to shred the squash.
So now in each one,
we're gonna toss these yet again with a little parsley.
Okay?
And some Parm.
Little sprinkle of Parm cheese.
So we need the fork back, hello,
to mix that in and combine it.
We take a little bit of mild melting cheese,
mozzarella like a part skim low moisture or provo,
a little mild provolone kinda thing.
Touch more Parm.
And then you just pop it back in the oven
long enough to brown and bubble.
Ooh, these babies look cute.
All cheesy and gooey and yummy.
And now the secret ingredient, fresh thyme.