Recipe courtesy of GUY FIERI at foodnetwork.com
2 medium spaghetti squash, split lengthwise and seeded
2 tablespoons Two Rivers Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
2 tablespoons Two Rivers Black Truffle Oil
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F.
Season the cut sides of the spaghetti squash with the Two Rivers EVOO and some salt and pepper. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into “spaghetti” strands, 40 to 45 minutes.
Allow to cool slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl, roughly separating them as you go. While still warm, drizzle with the Two Rivers Black Truffle Olive Oil, sprinkle with the Parmigiano-Reggiano and parsley, and season to taste with pepper. Toss gently and serve.
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