Spaghetti squash offers a light and simple alternative to traditional pasta.
As it bakes, the strands become tender while keeping a gentle texture.
Fresh parsley adds brightness and parmesan brings a quiet richness.
The ingredients remain uncomplicated and balanced.
A warm, vegetable-forward dish that fits easily into everyday meals.
Spaghetti Squash Pasta
Spaghetti squash pasta baked and served with parsley and parmesan cheese for a light vegetarian meal.
Ingredients
Equipment
Baking Sheet
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise and remove seeds.
- Brush cut sides with olive oil and sprinkle with salt and black pepper.
- Place cut-side down on a baking sheet.
- Bake for 35 to 40 minutes until tender.
- Use a fork to scrape the squash into strands.
- Transfer strands to a baking dish and toss lightly.
- Sprinkle parmesan cheese and parsley over the top before serving.
Nutrition
Notes
Roast until easily pierced with a fork.
Add extra olive oil if strands feel dry.
Serve warm for best texture.