Spaghetti Squash Recipes
Roasting Spaghetti Squash

Preheat oven to 400 degrees. Slice squash in half. Scoop out seeds. Place squash, cut sides down, on a rimmed baking sheet. Place a little water in the pan. Cook for 30-45 min. Scrape squash with a fork to remove flesh in long strands.

 

Spaghetti Squash with Herbs

  • 2 1/2 tablespoons unsalted butter
  • 2 each shallots and garlic cloves, diced small/minced
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 teaspoon chopped fresh rosemary leaves
  • 6 cups Roasted Spaghetti Squash
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepper

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

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