Looking for a cozy yet light dish that warms up your weeknight dinners? Spaghetti squash with garlic and Parmesan might just be your new favorite. This recipe brings out the best of the squash’s natural flavors, enhanced with a simple, aromatic garlic and cheese mix.
Spaghetti squash is the star of the show, offering a unique texture that mimics pasta but keeps it light and gluten-free. Olive oil brings out the squash’s natural sweetness while adding a touch of healthy fat. Garlic infuses the dish with a fragrant aroma that’s hard to resist. Parmesan cheese adds a savory, umami punch that ties everything together. A sprinkle of salt and pepper ensures that all flavors are seasoned to perfection. Finally, fresh parsley brightens up the dish, adding a touch of color and a hint of freshness.
This dish pairs wonderfully with grilled chicken or shrimp for added protein. For a vegetarian option, try it alongside a hearty bean salad or stuffed bell peppers. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the garlic and Parmesan flavors beautifully.
First things first, preheat your oven to 400°F (200°C). This temperature ensures the squash gets perfectly tender. Next, carefully slice the spaghetti squash in half lengthwise—watch those fingers! Use a spoon to scoop out the seeds and stringy bits in the center. Don't worry if it's a bit messy; it’s all part of the fun.
Brush the inside of each squash half with olive oil. A silicone brush works wonders here, and if you don't have one, a paper towel can do the job. Sprinkle some salt and pepper over the oiled halves for flavor enhancement. Place them cut-side down on a baking sheet. This helps them cook evenly and keeps the moisture inside. Slide them into the oven and let them bake for about 40-45 minutes. You’ll know they’re done when a fork easily pierces the flesh.
Once baked, let the squash cool slightly. This makes it easier to handle. Use a fork to gently scrape the flesh into spaghetti-like strands. It’s surprisingly satisfying! Set the strands aside for a moment.
In a large skillet, heat the remaining olive oil over medium heat. Toss in the minced garlic and sauté until it’s fragrant. Keep an eye on it—garlic can go from perfect to burnt in no time. Add the spaghetti squash strands to the skillet, tossing them with the garlic. Stir in the Parmesan cheese, ensuring everything gets well mixed. Taste and add more salt and pepper if needed.
Just before serving, garnish with fresh parsley. It adds a lovely pop of color and a fresh note to each bite.
Share