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
- 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.
- 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 https://www.raisinandfig.com/spaghetti-squash-with-parmesan-and-fresh-herbs/
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