Spaghetti Squash with Parmesan and Fresh Herbs
Author: Everyday Food
  • 6 cups baked spaghetti squash (from about 3½ pounds squash)
  • 2½ Tbs unsalted butter
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh thyme leaves
  • ¾ tsp chopped fresh rosemary leaves
  • ¼ cup chopped fresh parsley
  • 2 Tbs grated Parmesan
  • coarse salt and ground pepper
  1. Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
  2. In 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.
I prefer to cut the squash in half before baking. Cut in half lengthwise and scoop out flesh and seeds from center. Drizzle with a little olive oil and salt and pepper. Place face down on baking sheet and bake at 375 for approximately an hour.
Recipe by Raisin & Fig at