Herb-Infused Roasted Spaghetti Squash
Discover the delightful flavors of this Herb-Infused Roasted Spaghetti Squash that's perfect as a low-carb side dish or main course. This recipe is packed with aromatic herbs and a touch of Parmesan for a nutritious and delicious meal. Ideal for gluten-free and vegetarian diets, this dish is a flavorful and healthy choice for any occasion.
Prep time: 10 minutesCook time: 45 minutesServes: 4
Ingredients
1 medium spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried Italian herbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle the inside of each half with olive oil, then sprinkle with salt, black pepper, and dried Italian herbs.
4. Place the squash halves cut side down on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
6. Remove from the oven and let cool slightly.
7. Use a fork to scrape the strands of squash into a bowl.
8. Stir in the minced garlic, grated Parmesan, and fresh parsley.
9. Serve warm, garnished with additional parsley if desired.
Storage
Store leftover spaghetti squash in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the squash in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until warm. Alternatively, reheat in a skillet over medium heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
