Description
A simple and comforting spaghetti squash dish roasted until tender, then tossed with olive oil, garlic, parmesan, and fresh parsley for a light yet satisfying meal.
Ingredients
Scale
- 1 medium spaghetti squash (about 1.5 kg)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 0.5 cup parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat the oven to 200°C and line a baking sheet.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and lightly season with salt.
- Place the squash cut side down on the prepared baking sheet.
- Roast for about 40 minutes until the flesh is tender and shreds easily with a fork.
- Use a fork to scrape the flesh into spaghetti-like strands.
- Toss the hot squash strands with remaining olive oil, minced garlic, parmesan cheese, parsley, salt, and black pepper.
- Serve warm and enjoy.
Notes
- For best texture, avoid overcooking the squash.
- Toss the squash while hot so the cheese melts evenly.
- Adjust seasoning just before serving for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 8 mg