Roasted Spaghetti Squash with Parmesan & Parsley
I’ve always loved spaghetti squash. It’s the perfect comfort food—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 you’ll see why I love it so much!
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!
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.
Ingredients:
2 medium spaghetti squash
3 tbsp. extra virgin olive oil
½ 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
- Place the top oven rack in the centre position and pre-heat the oven to 400°F. Line a large, rimmed baking sheet with aluminium foil.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 them 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 preheated 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 “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!
Roasted Spaghetti Squash with Parmesan & Parsley
Equipment
Ingredients
- 2 Squash (Medium)
- 3 tbsp Olive Oil
- ½ 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 400°F. 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 “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!
