Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley, chopped
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Start by preheating your oven to 400°F (200°C). Use a sharp chef’s knife to slice off the stem of the spaghetti squash, then carefully cut the squash in half lengthwise. Use a large metal spoon to scoop out the seeds and the stringy core from the center of both halves. In a small bowl, whisk together the olive oil, minced garlic, salt, and pepper. Brush this garlic oil mixture generously over the inside flesh of the squash halves.
- Line a baking sheet with parchment paper for easy cleanup. Place the squash halves cut-side down on the baking sheet. This helps the squash steam from the inside while the edges caramelize against the pan. Roast in the center of the oven for 40 to 50 minutes. You will know it is ready when the outer skin feels soft to the touch and the edges are slightly browned. Avoid overcooking, as this can make the “noodles” mushy rather than al dente.
- Remove the squash from the oven and let it cool for about 5 minutes so you can handle it safely. Use a fork to scrape the flesh from the top to the bottom; it will naturally pull away into long, spaghetti-like strands. Toss the strands directly inside the squash shell to mix them with any remaining garlic oil at the bottom. Transfer the squash noodles to a serving bowl, garnish with fresh parsley and Parmesan cheese if desired, and serve immediately while hot.
- Cook Time: 55 minutes