Roasted Spaghetti Squash with Parmesan Cheese
Roasting Spaghetti Squash couldn't be easier with this recipe. Top it off with delicious Parmesan cheese and parsley you've got a tasty side dish for a holiday dinner or any night of the week.
Servings: 4 servings
Equipment
- sharp knife
- cutting board
- baking sheet
- spoon
Ingredients
- 2 medium spaghetti squashes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- salt and pepper, to taste
- ¼ cup butter, unsalted and melted
- ¼ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Place top oven rack in the center position and pre-heat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet. Set aside.
- Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Save the seeds and set aside to roast later, if desired.
- Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
- Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
- Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
- Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown. Remove from oven and serve immediately with some more Parmesan cheese and freshly chopped parsley sprinkled on top.
- See notes for other cooking methods
Notes
Microwave directions: This method will have less flavor than the oven roasting method but it's great if you're short on time. Follow steps 2 and 3. Then place cut halves cut-side down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep. Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is easily pierced with a fork. Then when the squash is cool enough to handle, turn over and scoop out the flesh with a fork.Top with Parmesan and parsley.
Slow Cooker directions: Rinse the squash with water and leave it whole. There is no need to cut the squash in half for this method. Using a fork or small, sharp knife to prick the squash several times to allow steam to escape while it cooks. Place squash in slow cooker and put the lid on. Cook on HIGH for 3 to 4 hours, depending on how large the squash is. Check for doneness and add more time as needed. You can cook it on low for 4 - 5 hours. Cut in half and scoop out the seeds and then use fork to loosen the squash, top as directed.