Spaghetti Squash w/ Parmesan & Fresh Herbs

spaghetti squash with parmesan and fresh herbs - plated

I can’t say enough about this humble vegetable. I love pasta, but this squash is a delicious {and nutritious} substitute for noodles in a lot of dishes – including spaghetti and meatballs. And, it easily stands alone as a side dish with little more than some sautéed shallots and seasoning. This Spaghetti Squash with Parmesan and Fresh Herbs is a great example.

If you’re trying to cut back on carbs, or if you just want to have some healthy alternatives to your typical side dishes, you won’t find a more versatile vegetable.

Experiment with your favorite fresh herbs – I’ve used basil or mint and tossed in some julienned zucchini. The squash is delicious simply tossed with pesto and topped with chopped tomatoes. And of course, it makes a great substitute for pasta in your favorite dishes – I love it with my Turkey Meatballs.

spaghetti squash with parmesan and fresh herbs - on pan

The first thing you need to do is cook the squash – you can microwave it, boil it or bake it. But baking gives you the very best flavor. If {and only if} you have a very sharp knife {and aren’t afraid to use it}, cut the squash in half lengthwise. Scoop out the fleshy center and seeds. Sprinkle with a little olive oil, salt and pepper, place cut side down on a baking sheet and cook at 375 for about an hour. {Alternatively, you can pierce the squash several times with a fork and bake it whole – just add 1/2 hour baking time.}

Cool for a few minutes, then using a fork, scrape out the “spaghetti” strands.

spaghetti squash with parmesan and fresh herbs - fork

5.0 from 4 reviews
Spaghetti Squash with Parmesan and Fresh Herbs
  • 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.

What’s your favorite way to serve spaghetti squash?

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