Name: Garlic Parmesan Spaghetti Squash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large spaghetti squash (about 3 lb); 1 tablespoon olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 tablespoon unsalted butter; 3 clove garlic cloves (minced); ¼ teaspoon red pepper flakes; ½ cup grated Parmesan cheese; 2 tablespoon fresh parsley (chopped)

Instructions

Cut the squash
Cut the squash:
Preheat the oven to 400°F and line a baking sheet with parchment. Microwave the whole spaghetti squash for 3 to 4 minutes to soften the skin, then carefully cut it in half lengthwise and scoop out the seeds.
Roast
Roast:
Brush the cut sides with 1 tablespoon olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Place cut side down on the sheet and roast for 35 to 45 minutes, until a fork easily pierces the skin.
Shred
Shred:
Let the squash cool for 5 minutes, then use a fork to scrape the flesh into long strands.
Garlic butter
Garlic butter:
Melt 3 tablespoons butter in a large skillet over medium heat. Add 3 minced garlic cloves and ¼ teaspoon red pepper flakes and cook for 1 minute, until fragrant. Add the squash strands and toss for 2 minutes.
Serve
Serve:
Remove from the heat, toss with ½ cup grated Parmesan and 2 tablespoons parsley, and season with more salt if needed. Serve the spaghetti squash right away.

Tips

Roasting cut side down steams the inside and gives you longer strands. Don't overcook it; mushy squash won't shred into noodles. For a heartier meal, top with marinara and meatballs or toss with grilled chicken.