Roasted Garlic Parmesan Spaghetti Squash

$- 1 medium spaghetti squash - 4 cloves garlic, minced - 1/4 cup extra virgin olive oil - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon crushed red pepper flakes (optional) - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons fresh parsley, finely chopped To make roasted garlic Parmesan spaghetti squash, gather your ingredients. Start with one medium spaghetti squash. This squash is key to our dish. You will also need four cloves of minced garlic. The garlic brings a rich flavor. Next, get 1/4 cup of extra virgin olive oil. This oil helps roast the squash evenly. Add one teaspoon of sea salt for seasoning. The salt enhances all the flavors. You will also use 1/2 teaspoon of freshly ground black pepper. It adds a nice warmth to the dish. If you like spice, include 1/2 teaspoon of crushed red pepper flakes. This step is optional but tasty. For the final touch, have 1/2 cup of freshly grated Parmesan cheese ready. This cheese melts beautifully into the squash. Lastly, chop two tablespoons of fresh parsley. This herb adds a pop of color to your dish. With all these ingredients, you are set to create a delightful meal. Enjoy the process—it’s all about the experience! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Slice the spaghetti squash in half and remove seeds. - Mix garlic, olive oil, salt, pepper, and red pepper flakes in a bowl. To start, you want a hot oven for roasting. This helps the squash cook evenly. Slice your squash carefully. A sharp knife makes this easy. Remove all the seeds and stringy bits. You want clean halves to work with. In a bowl, mix your olive oil, minced garlic, salt, pepper, and red pepper flakes. This mixture adds flavor to your dish. - Brush the garlic olive oil mixture on squash halves. - Place halves cut side down on a parchment-lined baking sheet. - Roast for 40-45 minutes until tender. Now it's time for roasting. Brush the garlic mixture generously inside each squash half. This coats them well for great taste. Place the halves cut side down on a baking sheet lined with parchment. This prevents sticking. Roast them for 40-45 minutes. Check if they are tender. You should be able to scrape the insides easily with a fork. - Scrape the flesh into spaghetti strands. - Toss with Parmesan cheese and adjust seasoning. - Serve warm garnished with fresh parsley. Once roasted, let the squash cool for a bit. Using a fork, scrape the flesh to make spaghetti-like strands. Transfer these strands to a bowl. While still warm, add the grated Parmesan cheese. Toss everything together. The warmth melts the cheese, creating a nice mix. Taste it and adjust seasoning if you need to. Serve warm, garnished with fresh parsley for a pop of color. - Use a sharp knife to cut the squash safely. A dull knife can slip and cause cuts. - Ensure even roasting by positioning squash correctly. Place the cut side down on the baking sheet. This helps it cook evenly. - Add additional herbs such as thyme or rosemary. These herbs give a fresh taste to your dish. - Experiment with different cheese options like feta or mozzarella. Each cheese brings its own unique flavor. - Serve directly in squash shells for a rustic look. This adds charm to your meal. - Garnish with extra Parmesan and parsley for color. A pop of green makes the dish more appealing. Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm, unblemished skin. This indicates freshness and better texture after roasting. Optimal Roasting: Always place the squash cut side down while roasting. This technique helps to caramelize the sugars in the squash and adds depth to the flavor. Cheese Melting Tip: For a creamier texture, add the Parmesan cheese while the spaghetti squash strands are still warm. This allows the cheese to melt beautifully, enhancing the dish's richness. Garnishing for Presentation: To elevate the dish, serve it in the squash shells and top with extra grated Parmesan and fresh parsley. This not only adds visual appeal but also boosts flavor. {{image_4}} You can make this dish more filling by adding protein. Grilled chicken or shrimp works great. Just cook them separately, then mix them in with the squash and cheese. This makes a complete meal that is tasty and satisfying. If you want a veggie boost, add sautéed mushrooms or spinach. These ingredients add flavor and nutrition. Chopped bell peppers and zucchini also work well. They add color and crunch to your dish. To change the taste, try different flavor profiles. For a zesty twist, make a lemon garlic version. Just add lemon juice and zest to the garlic mix. For something unique, go for a pesto-inspired twist. Use store-bought or homemade pesto instead of the garlic mixture. This gives your squash a fresh and herby taste. After enjoying your roasted garlic Parmesan spaghetti squash, store any leftovers in an airtight container. It will stay fresh in the fridge for up to 3 days. Just make sure the container is sealed tight to keep the flavors locked in. If you want to save the spaghetti squash for later, you can freeze the strands. First, let them cool completely. Then, place the strands in a freezer-safe bag or container. Press out as much air as you can. The squash will stay good for up to 3 months, ready for your next meal! For the best taste, reheat the spaghetti squash in the oven or on a stovetop pan. Heat at a low temperature to warm it up gently. This keeps the squash strands from becoming mushy. Stir occasionally to ensure even heating. Enjoy your delicious dish just like it was fresh! You can tell spaghetti squash is done when its flesh is tender. A fork should easily scrape the strands. The squash typically roasts for 40-45 minutes at 400°F (200°C). Keep an eye on it as it cooks. If the skin feels soft when pressed, it's ready. Yes, you can eat spaghetti squash cold. It makes a great addition to salads. Just let it cool down after roasting. You can mix it with your favorite dressings for a tasty dish. Some people enjoy it cold, while others prefer it warm. To cut spaghetti squash easily, use a sharp knife. First, place the squash on a sturdy surface. Cut it in half lengthwise. If it’s tough to cut, microwave it for a few minutes to soften it. Remove the seeds and stringy bits with a spoon. Roasted garlic Parmesan spaghetti squash pairs well with many dishes. You can serve it with grilled chicken or shrimp for protein. A fresh salad adds a nice crunch. For a vegetarian option, try sautéed vegetables or a creamy sauce. Enjoy your meal! This blog post shared a simple recipe for roasted garlic Parmesan spaghetti squash. We covered the ingredients needed and the step-by-step instructions for preparation, roasting, and serving. I also provided tips on enhancing flavor, variations to try, and storage information. In conclusion, spaghetti squash offers a tasty and healthy dish that anyone can make. With some simple changes, you can create a meal that suits your taste. Enjoy making it and experimenting with different flavors!$

Roasted Garlic Parmesan Spaghetti Squash

A delicious and healthy alternative to pasta, featuring roasted spaghetti squash tossed with garlic, olive oil, and Parmesan cheese.

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

1 medium spaghetti squash
4 cloves garlic, minced
0.25 cup extra virgin olive oil
1 teaspoon sea salt
0.5 teaspoon freshly ground black pepper
0.5 teaspoon crushed red pepper flakes (optional)
0.5 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped

Instructions

Begin by preheating your oven to 400°F (200°C). This ensures it’s hot when you’re ready to roast the squash.
Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Take a moment to remove the seeds and any stringy bits inside using a spoon – be thorough, as you want those strands to be clean.
In a small mixing bowl, combine the minced garlic, olive oil, sea salt, black pepper, and crushed red pepper flakes if you’re in the mood for some spice. Stir until well mixed.
Take the garlic olive oil mixture and generously brush the inside surfaces of each squash half, making sure they are completely coated for maximum flavor.
Line a baking sheet with parchment paper and place the squash halves cut side down on the sheet. This helps them roast evenly and prevents sticking.
Roast the squash in the preheated oven for about 40-45 minutes. You’ll know it’s done when the flesh is tender and can be easily scraped into spaghetti strands with a fork.
Once roasted, carefully take the squash out of the oven and let them cool for a few minutes until they are manageable to touch.
Using a fork, gently scrape the inside of the squash to create long, spaghetti-like strands, and transfer them into a large mixing bowl.
While the strands are still warm, sprinkle in the freshly grated Parmesan cheese and toss everything together. The warmth will help melt the cheese, creating a creamy and delicious mixture.
Taste and adjust the seasoning if needed, then serve your pasta-like squash warm, garnished with the chopped fresh parsley for a burst of freshness.

Notes

For a charming rustic presentation, serve the spaghetti strands directly in the squash shells. Garnish with extra Parmesan cheese and an additional sprinkle of parsley.

Keyword healthy, spaghetti squash, vegetarian