Perfectly Roasted Spaghetti Squash with Parmesan

by Betty Bite

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Ello, everyone! I do hope that you are doing well? As my fingers seem to be moving I am trying to get up some recipes this week before I go back to the doctor tomorrow. UGH. Today I am sharing my total favorite recipe with you the Roasted Spaghetti Squash with Parmesan.

Spaghetti squash is a MUST for me and my husband this time of year. This is actually the first year that we didn’t grow them ourselves. They are so easy to grow just as yellow squash. When it comes to Spaghetti Squash there is so much that you can do with them. Including adding a red sauce, cottage cheese, which sounds funny but it is totally amazing, or just simple butter.

This is a wonderful way to introduce your kids to the amazing world of squash. My husband was actually the one that turned me onto spaghetti squash and I was so sad that I never had it sooner in life.

Perfectly Roasted Spaghetti Squash with Parmesan

Ingredients:

  • 2 medium spaghetti squash
  • 3 T. extra virgin olive oil
  • ½ t. garlic powder
  • Sea salt & black pepper, to taste
  • ¼ c. unsalted butter, melted
  • ¼ c. Parmesan cheese, freshly grated
  • 2 T. fresh parsley, chopped

Directions:

Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.

Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife.

Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.

Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.

Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
 

Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells. 

Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown. 

Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy!

Literally that is it! If you are looking for another way to eat spaghetti squash without using the oven you can also do it in the microwave. I know many places in the US are still warm outside, so you might not want to use the oven. All you have to do is split the squash and clean out the seeds. Next, you place a damp paper towel on a plate and stick it in the microwave. I do mine for about 30 min on high. It comes out perfect and still moist.

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