roasted spaghetti squash with parmesan and herbs

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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!

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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.

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Then you scoop out the seeds and discard or roast if you are feeling so ambitious.

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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.

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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.

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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

  1. 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!

  2. 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.

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