Parmesan Spaghetti Squash is an easy roasted Spaghetti Squash recipe! Cooked squash is tossed with a delicious combo of Parmesan cheese and fresh basil.
We all know that nothing truly compares to pasta. Wonderful, delicious carby pasta, however, we can handle a little noodle sacrifice every now and again, can’t we? Surely, we will be all the better for it. The real treat is when the substitution doesn’t feel like a punishment.
Spaghetti Squash with Fresh Basil and Parmesan Cheese is a far cry from foodie torture. You’ll find it savory, delicious, but most importantly — satisfying.
Serve it with meatballs and marinara, eat it on its own or use it as a side dish and enjoy.
A recipe for spaghetti squash featuring easy roasted spaghetti squash, fresh basil, and Parmesan cheese.
- 1 (4-6) pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Juice of a lemon
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped basil
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Preheat the oven to 375° and have ready a rimmed baking sheet lined with aluminum foil.
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Place the spaghetti squash flesh-side down on the baking sheet and bake for 45 minutes. Remove from the oven, carefully turn over and allow to cool slightly. Have ready a medium-sized mixing bowl.
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Using a fork, scrape out the flesh of the squash and transfer to the bowl. Add the salt, pepper and lemon juice to the squash and stir to thoroughly combine. Add Parmesan and basil. Toss to combine. Serve immediately and enjoy.
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