Spaghetti Squash
Cook
40 mins
Prep Time
5 mins
Total Time
45 mins
Serves
4
Ingredients
- 1 large spaghetti squash (3-4 lbs)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Kitchen Tools Needed:
- Sharp knife
- Large spoon or ice cream scoop
- Baking sheet
- Parchment paper
- Fork for shredding
- Large serving bowl
- Small mixing bowl
- Measuring cups and spoons
Steps
- Prepare the Squash: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds and pulp. Brush the cut surfaces with olive oil and season with salt and pepper.
- Roast the Squash: Place squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes until tender when pierced with a fork and the flesh easily shreds into strands.
- Make Garlic Herb Butter: While squash is roasting, combine melted butter, minced garlic, parsley, thyme, oregano, salt, pepper, and red pepper flakes in a small bowl. Mix well and set aside.
- Shred the Squash: Remove squash from oven and let cool for 5 minutes. Using a fork, carefully scrape the flesh to create spaghetti-like strands. Transfer strands to a large serving bowl.
- Season and Toss: Pour the garlic herb butter over the spaghetti squash strands and toss gently to coat evenly. The residual heat will warm the butter and release the herb flavors.
- Finish & Serve: Sprinkle with grated Parmesan cheese and additional fresh herbs if desired. Serve immediately as a side dish or light main course.
Macros:
Total Calories: 180
Carbs: 12g
Proteins: 4g
Fats: 14g