Roasted Spaghetti Squash
A delicious and healthy side dish that is perfect any time of the year
- 1 Large Spaghetti Squash
- 3 Tablespoons Olive oil, divided
- 1/2 small onion, minced
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 1/4 cup parsley, minced
- Salt and Pepper
Preheat oven to 400 degrees
Cut squash in half, lengthwise. Scoop out seeds. Drizzle with 2 tablespoons olive oil and salt and pepper. Place cut side up in a baking dish. Roast for 40 minutes.
Remove from oven and let cool for about 10 minutes. Once cool enough to handle, use a fork and scrape out the strands of "spaghetti". Drag the fork from one side to the other of the squash to get long strands.
Place the strands in a bowl and set aside.
In a small skillet over medium-high heat saute the onion, garlic, rosemary and the remaining Tablespoon of olive oil. Cook until the onions are soft, about 5-7 minutes.
Toss cooked squash with onion/garlic mixture. Stir in parsley and season with salt and pepper.
*Use any herbs you like-oregano, thyme, dill....
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