Spaghetti Squash

Roasted spaghetti squash with olive oil, garlic powder, butter, Parmesan cheese, and parsley.

• Category: Side Dish
• Prep: 15 minutes
• Cook: 40 minutes
• Yield: Varies

Ingredients

• 2 medium spaghetti squash
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• Sea salt and black pepper, to taste
• 1/4 cup unsalted butter, melted
• 1/4 cup Parmesan cheese, freshly grated
• 2 tablespoons fresh parsley, chopped

Directions

1. Place top oven rack in the center position and preheat oven to 400°F. Line a large rimmed baking sheet.
2. Trim the top and bottom off each spaghetti squash. Slice down the middle and scoop out the pulp and seeds.
3. Brush the edges and inside with olive oil. Sprinkle with garlic powder, salt, and black pepper.
4. Place cut side down on the baking sheet and roast for 40 minutes, or until fork tender.
5. Cool slightly, flip over, and shred the inside with a fork to create spaghetti-like strands.
6. Drizzle melted butter over the squash, top with Parmesan cheese, and return to the oven until the cheese melts and begins to brown.
7. Remove from oven and sprinkle with chopped parsley before serving.