Roasted Spaghetti Squash with Garlic and Herbs
Discover the delicate flavors of roasted spaghetti squash, a healthy and low-carb alternative to pasta, enhanced with aromatic garlic and fresh herbs. Perfect for a nutritious side dish or a light main course, this recipe is simple to prepare and packed with nutrients.
Prep time: 10 minutesCook time: 40 minutesServes: 4
Ingredients
1 medium spaghetti squash
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon 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.
3. Drizzle olive oil over the cut sides of the squash and sprinkle with minced garlic, salt, and pepper.
4. Place the squash 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 flesh is tender and easily shredded with a fork.
6. Remove from the oven and let cool slightly.
7. Use a fork to scrape the flesh into spaghetti-like strands.
8. Toss the strands with fresh parsley, basil, and Parmesan cheese.
9. Serve warm, garnishing with additional herbs and Parmesan if desired.
Storage
Store any leftover spaghetti squash in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the spaghetti squash in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through. Alternatively, reheat in a skillet over medium heat until hot.
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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.
