Gather around, folks! Tonight, we're transforming the humble spaghetti squash into a feast for your senses. Picture this: you're roasting golden halves of squash until they're just tender enough to twirl into pasta-like strands. We'll jazz it up with a quick sauté of garlic until it's fragrantly promising bites of bliss, blend in some nutty Parmesan that melts right in, and toss everything with fresh herbs that pop with color and flavor. It's not just a dish; it’s a comforting escape on your plate—easy enough for any night, yet special enough to feel like an event.
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Get ready to embark on a culinary journey with this delightful roasted spaghetti squash dish. Imagine the aroma of garlic and Parmesan filling your kitchen, promising a cozy evening meal for four. Let's dive into creating this flavorful and aromatic experience together.
Steps to follow
1
Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
2
Drizzle the inside of each spaghetti squash half with olive oil, and season with salt and pepper.
3
Place the squash halves cut-side down on a baking sheet and roast until tender, about 40 minutes.
4
Once cool enough to handle, use a fork to scrape the squash flesh into strands, leaving the shell intact for serving if desired.
5
In a pan over medium heat, sauté garlic until fragrant, about 1 minute. Add the spaghetti squash strands, Parmesan, parsley, and red pepper flakes. Toss well and cook until heated through, about 3-4 minutes.
About it's ingredients
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