Parmesan Garlic Roasted Spaghetti Squash – oooo la la!
Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!
In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!
In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……
is KICKED UP!
Not sure I can go back now!
And as full flavored as it is, it is so super simple.
Give it a try, and see what you think!
- 1 large spaghetti squash
- 1 Tbsp olive oil
- Salt and Pepper
- 6 Tbsp butter
- 3-4 cloves fresh garlic, minced
- 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
- 1 cup freshly grated Parmigiana Reggiano Cheese
Preheat oven to 400 degrees F.
Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place flesh down in a baking dish, and roast for approximately 30 minutes.
Remove from oven and let cool slightly to handle. While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two. Add broth. Stir in cheese.
Use a fork to scoop out spaghetti squash. Add to saucepan. Stir to coat. Sprinkle with parsley and a little more cheese if you please.
Cheers & Hugs,