Roasted Spaghetti Squash with Parmesan & Parsley



Ready In:

60 minutes

Prep time:

15 minutes

Cook time:

40 minutes


About this Recipe

By: Linda Eads

This is a fresh side-dish that works with many Mediterranean meals.




  • 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.


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