If you have been searching for a delightful yet simple dish that brings together texture, flavor, and a healthy twist, the Roasted Spaghetti Squash with Herbs and Parmesan Recipe is a fantastic option. This dish transforms humble spaghetti squash into beautifully tender, delicate strands infused with fresh herbs and a salty, savory hit of Parmesan cheese. It’s comforting, light, and perfect for a cozy weeknight dinner or an impressive side dish for guests. Once you try it, this recipe will quickly become one of your go-to favorites to showcase how flavorful and versatile spaghetti squash can be!
Ingredients You’ll Need
To create the perfect balance of flavor and texture, it’s all about using simple, fresh ingredients that highlight the natural taste of spaghetti squash. Each element plays a crucial role, from the olive oil adding a luscious richness, to the fresh herbs imparting vibrant, aromatic notes.
- 1 medium spaghetti squash: Choose one with firm, smooth skin and no soft spots for the best roasting results.
- 1 tbsp olive oil (or avocado oil): Adds essential moisture and helps golden the squash while roasting.
- ¾ tsp sea salt: Enhances all the flavors subtly without overwhelming the natural sweetness.
- ¼ tsp freshly ground black pepper: Brings mild heat and complexity.
- 1 clove garlic (crushed): Infuses a gentle pungency that warms the dish.
- 1 tbsp fresh herbs (thyme or parsley): Freshness and a pop of green color, balancing the richer ingredients.
- 1 tbsp grated Parmesan or nutritional yeast: For a nutty, cheesy finish that makes the dish irresistible.
How to Make Roasted Spaghetti Squash with Herbs and Parmesan Recipe
Step 1: Prepare Your Squash
Start by preheating your oven to 400°F (200°C) and ready your cutting board with a sharp chef’s knife. Take your spaghetti squash — if it feels too tough to slice, simply pierce it with a fork in several places and microwave it for 2 to 3 minutes to soften the skin just enough to make cutting easier and safer.
Step 2: Slice and Clean
Cut the squash lengthwise, from stem to base. Using a spoon, scoop out the seeds and fibrous strands from the center. This step removes the inedible parts and prepares your squash to roast evenly.
Step 3: Season the Halves
Drizzle the inside of each half with olive oil, then sprinkle with sea salt and freshly ground black pepper. The oil helps caramelize the squash while roasting, and the seasoning layers in key flavors early on.
Step 4: Roast the Squash
Place the halves cut-side down on a parchment-lined baking sheet. Use a fork to prick the skin to allow steam to escape during roasting. Roast for 30 to 40 minutes, depending on the size of your squash—the skin should turn tender and slightly browned when done.
Step 5: Create the Spaghetti Strands
Allow the squash to cool just enough so you can handle it without burning your fingers. Flip each half over and use a fork to gently scrape the flesh from the sides inward, creating perfect spaghetti-like strands that are tender yet slightly firm.
Step 6: Add Garlic, Herbs, and Parmesan
While the squash is still warm, toss it together with the crushed garlic, fresh herbs, and grated Parmesan. The residual heat will lightly soften the garlic’s sharpness and melt the cheese into the strands, binding the flavors beautifully.
How to Serve Roasted Spaghetti Squash with Herbs and Parmesan Recipe
Garnishes
For a lovely finishing touch, consider sprinkling extra freshly chopped herbs or a little more Parmesan on top just before serving to boost that fresh, vibrant look and flavor. Some cracked red pepper flakes can also add occasional bursts of warmth if you like a little spice.
Side Dishes
This roasted spaghetti squash pairs wonderfully with a range of main dishes, from grilled chicken or fish to hearty vegetarian stews. It’s also fantastic alongside a crisp salad for a balanced, light meal filled with textures and colors.
Creative Ways to Present
Serve the strands directly in the squash shell for an eye-catching presentation that’s rustic and charming, perfect for dinner parties. Alternatively, layer the roasted strands under a baked tomato sauce or mix them into a vegetable stir-fry for a unique twist on classic pasta dishes.
Make Ahead and Storage
Storing Leftovers
Store leftover roasted spaghetti squash in an airtight container in the refrigerator. It will keep well for up to 4 days, allowing you to enjoy the delicious flavors even after a busy day.
Freezing
If you want to prepare in advance, cooked spaghetti squash freezes nicely. Just cool it completely and place it in a freezer-safe container or bag; it will stay fresh for up to 3 months.
Reheating
To reheat, thaw the squash in the fridge overnight if frozen. Warm it gently in a skillet over low-medium heat to maintain its texture, or microwave it covered for 1 to 2 minutes until heated through. Avoid overheating to keep those tender strands perfect.
FAQs
Can I use dried herbs instead of fresh for this recipe?
Absolutely! If fresh herbs aren’t available, dried herbs work just fine. Use about one-third the amount of dried herbs since they are more concentrated. Add them when you toss the squash so the flavors infuse nicely.
Is spaghetti squash low in carbs?
Yes, spaghetti squash is a fantastic low-carb alternative to traditional pasta, making this recipe ideal for those watching their carbohydrate intake or following a gluten-free diet.
How do I know when the squash is fully cooked?
The squash is done when the skin feels tender and a knife or fork can easily pierce it. Also, the strands scraped from the flesh should be tender but still hold a bit of bite without turning mushy.
Can I add other cheeses besides Parmesan?
Definitely! While Parmesan adds a classic salty note, feel free to experiment with Asiago, Pecorino Romano, or even a sprinkle of feta for a tangier twist that complements the herbs.
How do I store leftover roasted spaghetti squash?
Leftover squash should be stored in an airtight container in the refrigerator and enjoyed within 4 days for optimal freshness and flavor.
Final Thoughts
This Roasted Spaghetti Squash with Herbs and Parmesan Recipe is a shining example of how a few simple, wholesome ingredients can come together to create something truly magical. Whether you’re new to spaghetti squash or a longtime fan, this dish is comfort food made light and fresh. I encourage you to try it out soon—you might just discover a new favorite way to savor veggies that’s both nourishing and utterly delicious!
Print
Roasted Spaghetti Squash with Herbs and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Roasted Spaghetti Squash recipe is a simple and healthy way to prepare spaghetti squash with a tender, flavorful texture. Perfect as a low-carb alternative to pasta, it features vibrant notes of garlic, fresh herbs, and a savory finish of Parmesan or nutritional yeast, roasted to perfection for a deliciously light side or main dish.
Ingredients
Squash
- 1 medium spaghetti squash (firm, smooth skin, no soft spots)
Seasoning
- 1 tbsp olive oil (or avocado oil)
- ¾ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 clove garlic (crushed, for added flavor)
- 1 tbsp fresh herbs (like thyme or parsley)
- 1 tbsp grated Parmesan or nutritional yeast (for a savory finish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- Soften the Squash (Optional): If the spaghetti squash is tough to cut, pierce it all over with a fork and microwave for 2–3 minutes to soften the skin, making it easier to slice.
- Prepare the Squash: Carefully slice the squash lengthwise from stem to base. Use a spoon to scoop out all the seeds and the stringy center.
- Season the Squash: Drizzle each half with olive oil and sprinkle with sea salt and freshly ground black pepper. Add the crushed garlic for enhanced flavor.
- Arrange for Roasting: Place the squash halves cut-side down on a parchment-lined baking sheet. Poke a few holes in the skin with a fork to allow steam to escape during roasting.
- Roast the Squash: Roast in the preheated oven for 30 to 40 minutes. The squash is done when the skin is tender and slightly browned; cooking time may vary based on size.
- Cool and Shred: Let the roasted squash cool slightly. Flip each half over, and using a fork, scrape the flesh to create spaghetti-like strands, starting from the outer edge and working inward.
- Finish and Serve: Toss the spaghetti squash strands with fresh herbs and sprinkle with grated Parmesan or nutritional yeast for a savory touch before serving.
Notes
- Microwaving before cutting makes slicing easier and safer.
- Be careful when cutting as spaghetti squash skin is tough.
- Use parchment paper to prevent sticking and ease cleanup.
- Cooking times vary depending on the size of the squash.
- Parmesan can be substituted with nutritional yeast for a vegan option.
- Leftovers can be stored in the refrigerator for up to 3 days.
