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.
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
- 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.
- Roast until tender, about 45 minutes.
- Let cool slightly on sheet on a wire rack, about 10 minutes.
- 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.
I used an english cheddar cheese and basil for this recipe, but you can use parmesan, parsley, cilantro or rosemary too.