Herb-Roasted Spaghetti Squash

🕒 Prep: 10 min
🔥 Cook: 40 min
🍽 Serves: 4
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If you're looking for a simple, flavorful way to enjoy spaghetti squash, this Herb-Roasted Spaghetti Squash is perfect for you. With just a few herbs and spices, this dish transforms the humble squash into a savory delight that's easy to prepare and perfect for any meal.

Ingredients for Herb-Roasted Spaghetti Squash

Spaghetti squash is the star of this dish, offering a unique texture that mimics pasta when cooked. The olive oil helps to roast the squash evenly, adding a subtle richness. Garlic powder, dried oregano, and dried thyme infuse the squash with a savory, aromatic blend. Add salt and pepper to taste, enhancing the natural flavors. Finally, fresh parsley brightens and garnishes the dish, adding a pop of color and freshness.

Tips & Tricks

  • If the squash is particularly hard to cut, microwave it for a minute to soften.
  • Roast the seeds for a crunchy snack or salad topping.
  • Experiment with different herbs like rosemary or basil for a flavor twist.

Serving Suggestions

This herb-roasted spaghetti squash is a versatile side dish. Pair it with grilled chicken or fish for a light, wholesome meal. It also complements hearty stews and casseroles, balancing out richer flavors. For a vegetarian option, top with sautéed mushrooms and a sprinkle of parmesan cheese.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used. Simply double the amount to match the flavor intensity of dried herbs.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop.

Herb-Roasted Spaghetti Squash Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). This is crucial for getting a nice, even roast on your squash. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Next, carefully cut the spaghetti squash in half lengthwise. This can be a bit tricky, so take your time and use a sharp knife. Scoop out the seeds with a spoon – it’s a bit like preparing a pumpkin.

Once your squash halves are ready, drizzle the inside with olive oil. Sprinkle on the garlic powder, oregano, thyme, salt, and pepper, ensuring the flavors are evenly distributed. Don’t hold back here; this seasoning will infuse every bite.

Place the squash halves cut side down on your prepared baking sheet. This helps them cook through evenly and allows the edges to caramelize slightly. Roast them in the oven for about 35-40 minutes. You’ll know they’re done when a fork easily pierces the flesh.

After roasting, let the squash cool slightly. This makes it easier to handle. Use a fork to scrape out the strands of squash into a bowl, fluffing it as you go to separate the strands. And there you have it – a healthy, pasta-like base ready to be served.

Why You'll Love This Recipe

  • Quick and easy to prepare, ideal for busy weeknights.
  • Uses simple pantry staples for a delicious flavor boost.
  • Vegetarian and gluten-free, catering to diverse dietary needs.
  • A versatile side dish that pairs well with many mains.

Ingredients

1 medium spaghetti squash
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
Salt to taste
Pepper to taste
Fresh parsley for garnish

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Rub the inside of each half with olive oil, garlic powder, oregano, thyme, salt, and pepper.
4. Place the squash halves cut side down on the prepared baking sheet.
5. Roast in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork.
6. Remove from the oven and let it cool slightly. Use a fork to scrape out the spaghetti-like strands of squash into a bowl.
7. Serve warm, garnished with fresh parsley.

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