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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.!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Lunch
Cuisine American, British
Servings 4
Calories 333 kcal

Equipment

1 Baking tray

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!
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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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