Roasted Spaghetti Squash with Basil and Parmesan

So I received some spaghetti squash in my organic grocery delivery and it took me a bit of time to figure out how I would prepare it. Spaghetti Squash can be made a few different ways. You can roast it,  add seasoning and eat as a side dish or you can actually use it like you would spaghetti and add a meat sauce to it. It is a great pasta alternative. After reading up on a few recipes, I finally decided to prepare it as a side with herbs and cheese.  Cracking open and halfing that sucker wasn’t easy but the end results were worth it.  It was sooooooo good.

Serves 4

Ingredients

1 spaghetti squash (about 4 pounds), halved lengthwise, seeds & membranes removed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup grated Parmesan or English Cheddar cheese (about 1/2 a cup)
1/4 cup chopped basil

Directions

  1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet.
  2. Roast until tender, about 45 minutes.
  3. Let cool slightly on sheet on a wire rack, about 10 minutes.
  4. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, cheese, basil, salt, and pepper to taste. Toss, and serve immediately.

Tara’s Notes:

I used an english cheddar cheese and basil for this recipe, but you can use parmesan, parsley, cilantro or rosemary too.

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4 responses to “Roasted Spaghetti Squash with Basil and Parmesan

  1. good molly Taras Kitchen Online Blog , i read your blog , this a nice blog and perfect. Best for everyone. best review for Thanksgiving and gluten free content. i going to plan to read and comment your site.

    • Gina,
      Thanks! It turned out really well. With the leftovers, the next night, I put spaghetti sauce with meat over the squash and it was sooo good. Let me know how you like it.
      Thanks,
      Tara

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