Spaghetti Squash with Garlic and Parmesan
Earthy roasted squash strands tossed with fresh herbs and sharp cheese
Why This Recipe Works
Roasting the squash cut-side down concentrates its natural sugars and prevents the delicate strands from steaming. This simple preparation treats the squash like a light pasta, using fresh herbs and sharp cheese to complement its earthy flavor.
Instructions
Heat the oven to 400°F and set an oven rack to the middle position.
Brush the cut sides of the squash with olive oil and season with salt and pepper. Place the halves cut-side down on a rimmed baking sheet.
Roast until the skin is easily pierced with a knife and the squash is tender, about 45 to 50 minutes.
Scrape the flesh into a bowl using a fork to create long, noodle-like strands.
Drain any excess liquid from the bowl to keep the flavor concentrated and prevent the dish from becoming watery.
Toss the squash with the Parmesan, basil, lemon juice, and garlic. Serve immediately while the cheese is just beginning to melt.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
