Welcome to a simple yet delightful recipe for Roasted Garlic and Herb Spaghetti Squash. This dish is wonderfully aromatic and makes the most of seasonal produce, offering a wholesome alternative to pasta. It's nourishing, flavorful, and easy to prepare.
Spaghetti squash is the star of this dish, transforming from a solid vegetable into pasta-like strands when cooked. Olive oil adds richness and helps to roast the squash to perfection. Garlic, minced and aromatic, infuses the squash with its irresistible flavor. Fresh herbs like rosemary and thyme offer a fragrant complexity, enhancing the dish's savory profile. A touch of salt and black pepper balances the flavors, while optional parmesan cheese adds a satisfying umami kick.
This dish pairs beautifully with a crisp green salad or a side of sautéed greens. For a heartier meal, top with grilled chicken or roasted mushrooms. A glass of white wine complements the dish's flavors nicely.
Start by preheating your oven to 400°F (200°C). Carefully slice your spaghetti squash in half lengthwise. It's got a tough exterior, so take your time and use a sharp knife. Once split, scoop out the seeds with a spoon – it's a bit like hollowing out a pumpkin.
Drizzle each squash half with a tablespoon of olive oil, then sprinkle them evenly with minced garlic, rosemary, thyme, salt, and pepper. These simple seasonings work magic in the oven. Place the squash halves cut side down on a baking sheet lined with parchment paper to prevent sticking and encourage even roasting.
Roast the squash in your preheated oven for 35-40 minutes. You'll know it's done when you can easily pierce the flesh with a fork. Once roasted, let it cool slightly. This makes it easier to handle. Use a fork to gently scrape out the spaghetti-like strands into a bowl.
Finally, toss the squash strands with the remaining olive oil and, if you're feeling indulgent, a sprinkle of grated parmesan cheese. Serve it up warm, and savor the delightful combination of flavors.
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