Roasted Spaghetti Squash with Parmesan & Parsley


Roasted Spaghetti Squash

Roasted Spaghetti Squash with Parmesan & Parsley

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Servings 4


  • 2 Medium spaghetti squash
  • 3 tbsp Extra virgin olive oil
  • 1/2 tsp Garlic powder
  • Sea salt & black pepper, to taste
  • 1/4 cup Unsalted butter, melted
  • 1/4 cup Parmesan cheese, freshly grated
  • 2 tbsp Fresh parsley, chopped


  • Place the top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil ora Silpat™ 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 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.
  • Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
  • Place the squash cut side down on the prepared baking sheet and place in the preheated oven for 40 minutes, or until the squash is for fork-tender.
  • Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.  
  • Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown.
  • Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy!
Keyword Roasted Spaghetti Squash

Roasted Spaghetti Squash with Parmesan & Parsley

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