Roasted Spaghetti Squash with Herbs and Parmesan

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 Ingredients:

1 medium spaghetti squash

3 tablespoons extra virgin olive oil

1 tablespoon mixed fresh herbs (I used sage, rosemary, and oregano), finely chopped

1/4 cup grated parmesan

kosher salt

black pepper

Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset

Method:

Preheat oven to 400 degrees.

Cut the stem end off the squash and slice it in half lengthwise. Scoop out the seeds with a spoon and brush with one tablespoon of olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 45 minutes or until tender.

Remove from the oven and allow to cool for 10 minutes. Using a fork, scrape the squash to remove the flesh in long strands. Place the squash in a large bowl. Add olive oil, herbs, and parmesan and toss to combine. Adjust salt and pepper to taste. Serve immediately.

Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset