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spaghetti squash with parmesan
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Perfect Spaghetti Squash

This is the most delicious spaghetti squash ever. And you are guaranteed long strands of tender, pasta-like, parmesan-laced squash in every bite.
Course Appetizer, Main Course, Side Dish
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Vegetarian
Keyword fall gourds, fall side dishes, gourds, spaghetti squash, squash
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 4
Calories 137kcal
Author Robin Miller

Equipment

Ingredients

  • 1 large spaghetti squash or two smaller spaghetti squash
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Grated or shredded parmesan cheese for serving

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
  • Cut the spaghetti squash crosswise into 1 1/2-inch thick rounds (this doesn't have to be precise; somewhere between 1-2 inches thick is perfect). Use a spoon to remove the seeds and associated "strings" attached to the seeds (as if cleaning a pumpkin).
  • Arrange the rings on the prepared pan and brush the surface with olive oil. Season generously with salt and black pepper. Roast for 30 to 40 minutes, until the squash is fork-tender.
  • Remove the pan from the oven and cover with foil for 5 minutes.
  • Use a fork to pull the strands of squash from the skin. Transfer the squash to shallow bowls, top with parmesan cheese and serve.

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg