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Roasted Spaghetti Squash with Parmesan & Parsley

Iโ€™ve always loved spaghetti squash. Itโ€™s the perfect comfort foodโ€”noodles without the carbs! And this roasted spaghetti squash with Parmesan and parsley is my new favourite way to enjoy it. The Parmesan and parsley add a delicious depth of flavour, and the crispy roasted edges are simply amazing. Give it a try for yourself, and youโ€™ll see why I love it so much!

roasted squash with cheese and parsley

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Can you roast spaghetti squash seeds?

Yes, you can roast spaghetti squash seeds. To do so, simply rinse the seeds and then spread them out on a baking sheet. Roast at a low temperature until they are dry and slightly browned. Enjoy it as a healthy snack!

What goes with roasted squash?

There are many sides that go well with roasted squash. Some favourites include roasted potatoes, sauteed greens, and grilled vegetables. You could also serve it with a simple salad or a hearty soup. No matter what you choose, roasted squash is sure to be a hit!

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How to cook spaghetti squash

There are a few different ways to cook spaghetti squash. One popular method is to cut the squash in half, length-wise, and then roast it in the oven like the one in this recipe. Roasting will take about 40 minutes.

Another option is to microwave the squash whole for about 10 minutes. Once cooked, use a fork to scrape out the spaghetti-like strands of squash. Serve with your favourite sauce or toppings.

spaghetti squash for dinner recipe

Ingredients:

2 medium spaghetti squash
3 tbsp. extra virgin olive oil
ยฝ tsp garlic powder
Sea salt & black pepper, to taste
25g unsalted butter, melted
25g Parmesan cheese, freshly grated
2 tbsp fresh parsley, chopped

How to make roasted spaghetti squash

  1. Place the top oven rack in the centre position and pre-heat the oven to 400ยฐF. Line a large, rimmed baking sheet with aluminium foil.Set aside.

  2. 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 them aside to toast later, if desired.

  3. 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.

  4. Place the squash cut side down on the prepared baking sheet and place in the preheated oven for 40 minutes, or until the squash is fork-tender.
     
  5. Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully โ€œshredโ€ the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.  

  6. 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!

roasted squash with cheese and parsley

Roasted Spaghetti Squash with Parmesan & Parsley

Rachel
Looking for a delicious and healthy side dish? Give roasted spaghetti squash a try! This vitamin-packed vegetable is easy to prepare, and pairs perfectly with Parmesan and parsley.!
No ratings yet – be the first to rate and comment on this recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Lunch
Cuisine American, British
Servings 4
Calories 333 kcal

Equipment

Ingredients
  

  • 2 Squash (Medium)
  • 3 tbsp Olive Oil
  • ยฝ tsp Garlic Powder or crushed garlic
  • 25 g Unsalted Butter
  • 25 g Parmesan Cheese (grated)
  • 2 tbsp Fresh Parsley (finely chopped)
  • Salt and Pepper

Instructions
 

  • Place the top oven rack in the centre position and pre-heat the oven to 400ยฐF. Line a large,rimmed baking sheet with aluminum foil or a 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 fork tender.
  • Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully โ€œshredโ€ 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!
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Nutrition

Calories: 333kcalCarbohydrates: 44gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 18mgSodium: 117mgPotassium: 1343mgFiber: 8gSugar: 8gVitamin A: 40236IUVitamin C: 81mgCalcium: 259mgIron: 3mg
Keyword parmesan and parsley, shredded squash, spaghetti squash
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