How to Cook Roasted Spaghetti Squash
Roasted Spaghetti Squash is an easy side dish or a healthy main dish. It is one of my favorite recipes. I'll show you one of the many different ways to enjoy it as a side dish or a main course. If you want to add more plant-based meals to your diet, this is an easy recipe.
Ingredients
- 2 medium spaghetti squash
- 3 T. extra virgin olive oil
- 1/2 t. garlic powder
- Sea salt & black pepper (to taste)
- 1/4 c. unsalted butter , melted
- 1/4 c. Parmesan cheese , freshly grated
- 2 T. fresh parsley , chopped
Instructions
- 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.
- Place your spaghetti squash on a cutting board and trim its top and bottom off to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Be very careful!
- Brush the edges and inside of each squash half with olive oil.Sprinkle each half with the garlic powder and season with a teaspoon salt and black pepper, to taste.
- Place the squash halves down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is fork tender.
- Remove the squash boats from the 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 long strands of spaghetti noodle-like strands, leaving the shredded spaghetti strands inside the squash shells.
- Drizzle the melted butter over the stringy texture and top each with some Parmesan cheese.Place back into the oven until the cheese is melted and starts to brown.
- Remove from the oven and serve your squash spaghetti noodles immediately with some freshly chopped parsley sprinkled on top.