Herbed Spaghetti Squash
Tender roasted spaghetti squash creates naturally noodle-like vegetable strands.Fresh parsley, basil, and oregano add fragrant herbal flavor.Garlic and extra-virgin olive oil provide a savory aromatic base.Parmesan adds a salty, nutty richness to the finished dish.Fresh lemon juice brightens the herbs and balances the flavors.This simple recipe makes an excellent side dish or light vegetarian dinner.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash, approximately 3 pounds
- 1½ tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Herb Mixture
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh oregano, chopped
- 2 cloves garlic, finely minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- ¼ cup freshly grated Parmesan cheese
Instructions
Prepare the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash in half lengthwise.Use a spoon to scoop out the seeds and stringy center.Brush the cut sides with olive oil and season with salt and black pepper.Place the squash cut-side down on a baking sheet.
Roast the Squash
- Roast for approximately 35–45 minutes, depending on the size of the squash.The flesh should be tender enough to pierce easily with a fork but should still have enough structure to form distinct strands.Remove from the oven and allow it to cool for several minutes.
Create the Squash Strands
- Turn the squash halves cut-side up.Use a fork to gently scrape the flesh from end to end, separating it into long spaghetti-like strands.For particularly moist squash, transfer the strands to a colander and allow excess moisture to drain for a few minutes.
Prepare the Herbs
- While the squash is roasting, combine the chopped parsley, basil, oregano, garlic, olive oil, lemon juice, and lemon zest in a small bowl.Stir well to create a fragrant herb mixture.Set aside.
Warm the Squash
- Place a large skillet over medium-low heat.Add the remaining tablespoon of olive oil.Add the cooked spaghetti squash strands.Gently toss for approximately 2–3 minutes until warmed through.
Add the Herb Mixture
- Pour the prepared herb mixture over the warm squash.Toss gently with tongs until the herbs, garlic, and olive oil are evenly distributed.Cook for another 1–2 minutes.Avoid cooking the fresh herbs for too long, as prolonged heat can diminish their bright flavor.
Add Parmesan
- Turn off the heat.Sprinkle the Parmesan cheese over the squash.Gently toss until the cheese is distributed throughout the strands.Taste and adjust the salt and black pepper.
Garnish and Serve
- Transfer the herbed spaghetti squash to a serving dish.Garnish with additional fresh parsley, basil, Parmesan, and a little lemon zest.Serve warm.
Notes
- Choose a firm squash: Select a spaghetti squash that feels heavy for its size and has firm, unblemished skin.
- Avoid overcooking: Overcooked squash can become soft and watery instead of forming distinct strands.
- Fresh herbs: Fresh parsley and basil provide a brighter flavor than dried herbs.
- Herb substitutions: Chives, thyme, cilantro, or rosemary can be used according to preference.
- Parmesan: Freshly grated Parmesan melts and distributes better than pre-shredded cheese.
- Lemon: Add lemon near the end to preserve its fresh flavor.
- Moisture: Drain very wet squash before adding the herbs.
- Serving temperature: This dish is best served warm, although it can also be enjoyed at room temperature.