Herb and Garlic Roasted Spaghetti Squash.
I thought I was going to make something a bit more extravagant when I decided to roast some spaghetti squash by simply drizzling with olive oil, sprinkling with coarse ground pepper and salt, and topping with some garlic cloves and fresh herbs.
But when it came out of the oven looking like this….
And I took a teensy taste when scraping the flesh with a fork….
I ended up eating an entire half for my lunch!
I adore spaghetti squash, and have made it a number of ways that I’ve shared here:
But this super simple, quick and easy way is my new fave….. at least for today!
Here is how I made it:
Herb & Garlic Roasted Spaghetti Squash
- 1 Spaghetti Squash
- Extra Virgin Olive Oil
- 4-6 cloves garlic
- Salt & Pepper
- Fresh Herbs
Preheat oven to 400 degrees F.
Cut spaghetti squash in half, and scoop out seeds. Place in cast iron skillet. Drizzle liberally with extra virgin olive oil, toss garlic cloves and fresh herbs on top (I used fresh parsley and rosemary), and sprinkle liberally with fresh ground pepper and salt.
Roast for 45-55 minutes.
Remove from oven, and scrape flesh with fork to create spaghetti. Serve immediately.
Cheers & Hugs,