Description
Ina Garten’s Spaghetti Squash is a simple and nutritious dish that involves roasting the squash until tender, then shredding it into spaghetti-like strands. This low-carb, gluten-free vegetable is flavored with olive oil, salt, pepper, and Parmesan cheese, making it a versatile dish that can be served as a main course or a side dish.
Ingredients
Scale
- 1 large spaghetti squash (about 2–3 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
- Red pepper flakes for heat (optional)
Instructions
Step 1: Prepare the Spaghetti Squash
- Preheat the oven: Set your oven to 400°F (200°C).
- Cut the squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them.
Step 2: Season and Roast the Squash
- Season the squash: Drizzle the inside of each half with olive oil and season generously with salt and pepper.
- Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the squash is tender and the flesh easily pulls apart into strands with a fork.
Step 3: Shred the Squash
- Cool slightly: Remove the squash from the oven and allow it to cool slightly for 5-10 minutes, just enough to handle.
- Shred the squash: Using a fork, gently scrape the flesh of the squash to form long spaghetti-like strands. Transfer the strands to a large bowl.
Step 4: Add the Parmesan and Seasonings
- Toss with Parmesan: Add the freshly grated Parmesan cheese to the spaghetti squash strands and toss to combine.
- Season to taste: Adjust the seasoning with more salt, pepper, and red pepper flakes if desired for a bit of heat.
Step 5: Serve and Garnish
- Garnish and serve: Garnish the spaghetti squash with fresh parsley or basil for added color and flavor. Serve warm as a side dish or with your favorite protein.