Roasted Spaghetti Squash with Parmesan & Parsley
Servings
4
Ready In:
60 minutes
Prep time:
15 minutes
Cook time:
40 minutes
Introduction
About this Recipe
By: Linda Eads
This is a fresh side-dish that works with many Mediterranean meals.
Ingredients
Ingredients:
-
2 medium spaghetti squash
-
3 Tbs. extra virgin olive oil
-
½ tsp. garlic powder
-
Sea salt & black pepper, to taste
-
¼ C. unsalted butter, melted
-
¼ C. Parmesan cheese, freshly grated
-
2 Tbs. fresh parsley, chopped
Step by Step Instructions
Step 1
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet.
Set aside
Step 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 aside to toast later, if desired.
Step 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.
Step 4
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 for fork tender.
Step 5
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.
Step 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.
Step 7
Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top.
Enjoy!
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