I love squash and cook with it frequently though had never ventured into spaghetti squash territory until a week or so ago. I was more comfortable with butternut and acorn but will for sure be testing other varieties in the future. It’s all so delicious!
First you roast the spaghetti squash for about an hour and a half and then let it cool before cutting it through the middle length-wise.
Then you scoop out the seeds and discard or roast if you are feeling so ambitious.
Next you take a fork to pull the squash out of the shell. It comes out very easily in stringy spaghetti-like strands, in case you were confused about how it got its name.
This type of squash doesn’t have a whole lot of flavor on its own so it makes a great base for sauces and is a great pasta substitute for those who are gluten-free or trying to avoid wheat in general. This particular recipe calls for very simple ingredients like shallots, garlic, rosemary, thyme, parsley and parmesan cheese. It results in a very comforting and filling-in-a-satisfying-not-stuffed-way dish.
Spaghetti Squash with Parmesan and Herbs (from Everyday Foods magazine)
- 2 1/2 tablespoons unsalted butter
- 2 shallots, diced small
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon chopped fresh rosemary leaves
- 6 cups Roasted Spaghetti Squash
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan
- Coarse salt and ground pepper
To roast squash: preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
3 thoughts on “roasted spaghetti squash with parmesan and herbs”
I too love squash, especially dumpling and butternut. I have never prepared spagetti squash in the oven and this recipe looks delicious. I will just sub in Earth Balance for the butter and nutritional yeast in place of the Parmesan cheese. Thanks!
Dig that you’ve been focusing on these close-to-the-ground veggies that are perfect for storing and using during these winter months. A nice nod to the time of year!
Appreciate oven usage, versus the microwave. Perfect as is, no substitutes needed, but since I like to and it appears others do as well, coconut oil is an option for those that would would otherwise used more processed sub. butters.
BTW-that scorch mark on the underside of the squash?
TOTALLY reminds me of Pepperidge goldfish cracker:-)