Oven Roasted Parmesan Spaghetti Squash

Benefits of Cooked Spaghetti Squash and Nutrition Information

Spaghetti Squash has many health benefits and therefore reasons for adding to our diets. It is a lower fat, lower carb, gluten free and a vegan alternative to spaghetti noodles.

One cup of cooked spaghetti squash with a little oil tops out around 9 grams of carbs, 2 grams of fiber which is nice for a high fiber diet and 1 gram of protein. Souce, USDA.

It’s Farmer’s Market Week which means we have teamed up with quite a few of our food blogger friends to bring you lots of recipes made with fresh fruits and vegetables made from scratch! Recipe list below.

Parmesan Roasted Spaghetti Squash Ingredients

Spaghetti squash
Extra virgin olive oil
Garlic powder
Sea salt & black pepper
Unsalted butter
Parmesan cheese, freshly grated
Fresh parsley, chopped

Baking Tips

Trim the top and bottom off each spaghetti squash to create a flat surface as shown above. Sit the squash upright and slice down the middle with a sharp knife.

Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.

Oven Roasting

Place the spaghetti squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.

Remove the pan from the oven and cool long enough to be able to handle. Now, flip over the squash and carefully shred the inside with a fork to create spaghetti looking strands which you will leave inside the squash.

Printable recipe below

Cutting carbs and trying to eat healthier? Try this easy recipe for Oven Roasted Spaghetti Squash and add flavor with a little butter, Parmesan and fresh parsley.

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Continue to Content

Parmesan Roasted Spaghetti Squash Easy Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Spaghetti Squash has many health benefits and therefore reasons for adding to our diets. It is a lower fat, lower carb, gluten free and a vegan alternative to spaghetti noodles.

Print

Ingredients

• 2 medium Spaghetti Squash
• 3 Tbsp. extra virgin olive oil
• ½ tsp. garlic powder
• Sea salt to taste
• Black pepper to taste
• ¼ Cup unsalted butter, melted
• ¼ Cup Parmesan cheese, freshly grated
• 2 Tbsp. fresh parsley, chopped

Instructions

Place top oven rack in the center position and pre-heat oven to 400°F.

Line a large, rimmed baking sheet with aluminum foil or a Silicon baking sheet. Set aside.

Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the
squash upright and slice down the middle to create two halves.

Scoop out the pulp and seeds with a spoon without piercing all the way through the squash.

Brush the edges and inside of each squash half with olive oil. Sprinkle each half
with the garlic powder and season with salt and pepper, to taste.

Place the squash cut side down on the prepared baking sheet and place in the
pre-heated oven. Bake 40 minutes, or until the squash is for fork tender.
 

Remove the pan from the oven and cool long enough to be able to handle. Now, flip over the squash and carefully shred the inside with a fork to create spaghetti looking strands which you will leave inside the squash.  

Drizzle the melted butter over the spaghetti squash and top each with equal amounts of Parmesan cheese. Place back into the oven just long enough to melt the cheese and get a slightly brown look to the edges.

Remove from oven and sprinkle with freshly chopped parsley.

Serve and Enjoy

Notes

Reserve the seeds you scoop out and set aside to toast later, if desired.

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