Roasted Garlic and Herb Spaghetti Squash

Discover the exquisite taste of roasted garlic and herb spaghetti squash, a delightful and healthy side dish that pairs well with almost any main course. Perfect for those seeking a nutritious, gluten-free option that doesn’t compromise on flavor.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

spaghetti squash

1 large spaghetti squash

olive oil

2 tbsp olive oil

garlic

4 cloves garlic, minced

fresh rosemary

1 tsp fresh rosemary, chopped

fresh thyme

1 tsp fresh thyme, chopped

salt

1/2 tsp salt

black pepper

1/4 tsp black pepper

parmesan cheese

1/4 cup grated parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

3. Drizzle the inside of each half with olive oil and sprinkle with minced garlic, rosemary, thyme, salt, and pepper.

4. Place the halves cut side down on a baking sheet lined with parchment paper.

5. Roast in the preheated oven for 35-40 minutes or until the squash is tender when pierced with a fork.

6. Allow it to cool slightly, then use a fork to scrape out the strands of squash into a bowl.

7. Toss the spaghetti squash strands with the remaining olive oil and grated parmesan cheese.

8. Serve warm and enjoy your herb-infused creation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a microwave-safe dish until warmed through, about 1-2 minutes.

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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.