Herb-Infused Roasted Spaghetti Squash

🕒 Prep: 10 min
🔥 Cook: 45 min
🍽 Serves: 4
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Spaghetti squash is a magical vegetable that transforms into noodle-like strands when cooked, making it a healthy alternative to pasta. This Herb-Infused Roasted Spaghetti Squash is a simple yet flavorful dish that highlights the squash's natural sweetness with a delightful blend of herbs and cheese.

Ingredients for Herb-Infused Roasted Spaghetti Squash

Spaghetti squash forms the base of this dish, offering a mild, slightly nutty flavor that pairs well with herbs and cheese. Olive oil helps roast the squash to tender perfection while adding a hint of richness. A sprinkle of salt and black pepper enhances the squash's natural flavor, while dried Italian herbs bring aromatic depth. Parmesan cheese adds a savory, umami punch. Garlic provides a subtle heat and earthiness, and fresh parsley lends a pop of color and freshness.

Tips & Tricks

  • If the squash is difficult to cut, microwave it whole for 3-5 minutes to soften the skin slightly.
  • Roast the squash cut side down to trap steam and cook it evenly.
  • For a deeper flavor, use freshly grated Parmesan instead of pre-packaged.

Serving Suggestions

This dish pairs beautifully with grilled chicken or fish for a hearty meal. Alternatively, serve it alongside a fresh green salad tossed in a light vinaigrette for a refreshing contrast. If you’re feeling indulgent, a glass of crisp white wine complements the herbaceous notes perfectly.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used for a more vibrant flavor. Just remember to use about three times the amount since dried herbs are more concentrated.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Herb-Infused Roasted Spaghetti Squash Recipe Walkthrough

First, preheat your oven to 400°F (200°C). While it heats up, grab a medium spaghetti squash and cut it in half lengthwise. Be cautious, as the squash can be tough, and a sharp knife is key here. Scoop out the seeds with a spoon — it's a bit like cleaning out a pumpkin.

Drizzle the cut sides of the squash with olive oil, ensuring you cover the surface evenly. Then, sprinkle on the salt, black pepper, and dried Italian herbs. Place the squash halves face down on a baking sheet lined with parchment paper. This positioning helps steam the squash, making it easier to shred later.

Roast the squash in the preheated oven for about 40-45 minutes. You’ll know it's done when the flesh is tender and easily separates into strands with a fork. Once roasted, let it cool for a few minutes — just enough so you can handle it safely.

Using a fork, gently scrape the squash flesh into a bowl, creating those lovely spaghetti-like strands. Stir in the minced garlic, which will warm up and infuse its flavor into the squash. Add the grated Parmesan and fresh parsley, mixing everything until well combined.

Serve it warm, and if you're so inclined, add a little extra parsley on top for garnish.

Why You'll Love This Recipe

  • It's a low-carb, gluten-free alternative to traditional pasta dishes.
  • Quick and easy to prepare with minimal cleanup.
  • Brimming with flavors from fresh herbs and Parmesan cheese.
  • Versatile enough to serve as a side dish or a light main course.

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

Step-by-step 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.

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