Roasted Spaghetti Squash with Garlic and Herbs is a simple, yet flavorful dish that beautifully highlights the natural sweetness of spaghetti squash. It's perfect for a weeknight dinner or as a side dish that feels both fresh and hearty.
Spaghetti squash serves as the star of this dish, offering a unique texture that resembles pasta when roasted. The olive oil helps in roasting, adding a touch of richness and ensuring the squash doesn't dry out. Garlic infuses the squash with a robust flavor, while salt and black pepper enhance its natural taste. Fresh parsley and basil bring a burst of freshness and color to the dish. An optional sprinkle of Parmesan cheese can add a savory depth if you're feeling indulgent.
This roasted spaghetti squash pairs wonderfully with grilled chicken or fish for a complete meal. Alternatively, serve it alongside roasted vegetables for a hearty vegan option. A glass of crisp white wine wouldn't hurt either!
First things first, get your oven preheating to 400°F (200°C). This ensures a good roast on the squash. Next, carefully cut the squash in half lengthwise. Be cautious here; it's a bit tough, so a sharp knife is your friend. Scoop out the seeds with a spoon, similar to how you'd prep a pumpkin.
Drizzle about two tablespoons of olive oil over the cut sides. Don't skimp; this helps it roast nicely. Then, sprinkle the minced garlic, salt, and pepper evenly over the surface. Flip the halves cut-side down onto a baking sheet lined with parchment paper for easy cleanup.
Pop the tray into your preheated oven. Let them roast for 35 to 40 minutes. You'll know they're done when the flesh is tender and you can easily shred it with a fork. Once done, remove from the oven and give them a few minutes to cool down so you can handle them without burning your fingers.
Now, using a fork, gently scrape the squash flesh into spaghetti-like strands. You’ll be amazed at how it transforms! Toss these strands in a bowl with the fresh parsley, basil, and if you're in the mood, a generous tablespoon of Parmesan cheese. Serve it warm, and if you like, garnish with extra herbs and a sprinkle of Parmesan for some added flair.
Share