Description
Spaghetti squash is an incredibly versatile, low-carb vegetable that makes an excellent substitute for pasta. When roasted, its flesh separates into thin, noodle-like strands that are tender yet slightly crisp. This recipe is designed to showcase the natural sweetness of spaghetti squash while combining it with rich flavors from garlic, herbs, and Parmesan cheese. Whether you’re looking for a delicious side dish or a light main course, this recipe will make you fall in love with spaghetti squash all over again. It’s nutritious, gluten-free, and can be tailored to fit various dietary preferences. Once you’ve tried this recipe, it’s bound to become a household favorite!
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional for a hint of heat)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- Lemon wedges for serving (optional)
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Spaghetti Squash:
Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender when poked with a fork.
3. Make the Garlic Herb Butter:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Stir in the thyme, oregano, and red pepper flakes (if using). Cook for another minute to infuse the oil with the flavors, then remove from heat.
4. Shred the Spaghetti Squash:
Once the squash is done roasting, remove it from the oven and let it cool for a few minutes. Using a fork, gently scrape the flesh into long, spaghetti-like strands and transfer them to a large bowl.
5. Combine and Serve:
Pour the garlic herb butter over the shredded spaghetti squash, tossing to combine evenly. Add the Parmesan cheese and fresh parsley, and toss again until everything is well coated. Adjust the seasoning with salt and pepper if needed. Serve immediately, garnished with lemon wedges for a burst of freshness, if desired.
- Prep Time: 10mins
- Cook Time: 40mins