The Spaghetti Squash Recipe of Your Dreams

One the many great features of fall outside of the cozy sweater weather & gorgeous foliage is the AMAZING comfort food.

I mean, really. What’s better than that warm, soul nourishing feeling?!

Today you’re in for a real treat, because Katie is back with another recipe for us to enjoy this upcoming season.

Let’s welcome Katie back to the blog!

The Spaghetti Squash Recipe of Your Dreams

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Spaghetti squash is a fall staple in my household.

This recipe is not intended to replace the goodness of pasta (we could never!), but rather an easy, delicious way to experience the nutritional benefits of this wonderful vegetable.

Spaghetti squash is light, earthy, & pairs well with the herbs mentioned in this recipe. Plus, it smells amazing when you cook it & will fill your home with the essence of fall.

Let’s get into it!

Ingredients:

1 medium spaghetti squash
2 tablespoons olive oil
4-5 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise. (Pro-tip: if your squash is difficult to cut, poke a few holes in the squash and microwave it in 30 second intervals until it becomes soft to cut. Please be careful, this will make it hot!) Once you have sliced your squash, use a spoon to scoop out the seeds and strings from the center. Drizzle the cut sides with a little olive oil, and season with salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
While your squash is roasting, in a skillet, heat the remaining olive oil over medium heat. Add the minced garlic, dried thyme, and dried rosemary. Sauté for about 1-2 minutes, until the garlic is fragrant and slightly golden.
Once the spaghetti squash is done roasting, use a fork to gently scrape the flesh to create strands that resemble spaghetti noodles. Transfer the strands to the skillet with the sautéed garlic and herbs.
Toss the squash strands with the garlic and herbs, allowing them to absorb the flavors. Season with additional salt and pepper to taste.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the spaghetti squash. Gently mix until the cheese is melted and coats the strands evenly.
Plate the garlic and herb spaghetti squash and garnish with freshly chopped parsley for a burst of color and freshness. Serve warm as a delightful and healthy fall side dish.

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