Garlic Herb Spaghetti Squash is a delightful alternative to traditional pasta, combining the lightness of vegetables with the rich flavor of herbs and garlic. This recipe is not only quick and easy to make but also adds a fresh twist to your dinner table with its simple yet vibrant ingredients.
Spaghetti squash is the star of this recipe, providing a pasta-like texture without the carbs. When cooked, its flesh transforms into strands that mimic spaghetti.
Olive oil helps roast the squash to a tender state while adding a subtle richness to the overall flavor.
Garlic brings a robust, aromatic depth that perfectly complements the mild sweetness of the squash.
Fresh basil and parsley infuse the dish with refreshing, vibrant notes, elevating the taste profile with their natural aromas.
Salt and black pepper are essential for seasoning, enhancing the natural flavors of all the ingredients.
Parmesan cheese is optional, but its nutty, salty character can add a wonderful layer of complexity.
Lemon juice brightens the dish, cutting through the richness of the oil and cheese, if used, for a balanced finish.
This dish pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a heartier meal, serve it alongside grilled chicken or fish. A glass of crisp white wine can also complement the fresh herbs beautifully.
First, preheat your oven to 400°F (200°C). This ensures that your squash will cook evenly and develop a nice roasted flavor. Next, carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the inside of each squash half with olive oil, then season generously with salt and pepper. This step is crucial as it sets the base flavor for the entire dish. Place the halves cut side down on a baking sheet and pop them in the oven to roast for about 40 minutes, or until they're tender. You’ll know they're done when a fork slides easily into the flesh.
While the squash is roasting, heat the remaining olive oil in a small pan over medium heat. Add the minced garlic and sauté it until it's fragrant, but be careful not to let it burn as that will turn it bitter.
Once the squash is done, let it cool slightly. Use a fork to gently scrape the flesh into spaghetti-like strands and transfer them to a large bowl. Toss in the sautéed garlic, fresh basil, parsley, and lemon juice, mixing everything until well combined. If you're using Parmesan cheese, now's the time to sprinkle it over the top.
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