Roasted Spaghetti Squash with Parmesan and Basil
A light, herb-flecked side dish that turns squash into delicate, pasta-like strands
Why This Recipe Works
Roasting the squash cut-side down traps steam to soften the flesh while the high heat browns the edges for better flavor. The result is distinct, pasta-like strands that carry the bright notes of lemon and fresh basil without becoming watery.
Instructions
Adjust the oven rack to the middle position and heat the oven to 450°F. Brush the cut sides of the squash with half the oil and season with salt and pepper.
Lay the squash cut side down in a 13 by 9-inch baking dish and roast until the flesh is just tender, about 25 to 30 minutes—a paring knife should meet only slight resistance when inserted into the flesh.
Flip the squash halves over and let them cool slightly until safe to handle. Using a fork, scrape the squash flesh from the skin while shredding it into fine, spaghetti-like pieces into a large bowl.
Drain any excess liquid from the bowl, then gently stir in the Parmesan, basil, lemon juice, garlic, and the remaining oil. Season with additional salt and pepper to taste and serve immediately while hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet.
