A recipe for spaghetti squash featuring easy roasted spaghetti squash, fresh basil, and Parmesan cheese.
Ok, so the summer months are going to be here in no time, which means sooner than later, it will be almost unavoidable to be seen in a bathing suit. The kids will be chomping at the bit for pool time, and I’ll undoubtedly be caught standing next to one of those super trim, eight-pack sporting, cross fit moms. Ughhhhh. (No offense eight-pack moms. You totally earned it).
I guess it’s officially time to put on my game-face and act like low-carb diets are totally my jam. Like low-fat foods get me all riled up, the thought of bread doesn’t tempt me at all, and I laugh in the face of comfort food. Hilarious.
Ok, reality, come on in — I’m ready for you now. While I know cutting back on the carbs isn’t going to bless me with abs of steel, I guess it’s somewhat on the right track. The problem is…well…I don’t really like the idea of diet food. I mean, I don’t mind eating good-for-you cuisine one little bit, I just really need it to be taste-good-to-me cuisine as well.
Now, 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.
I absolutely refuse to allow food to punish my beloved tastebuds. Spaghetti Squash with Fresh Basil and Parmesan Cheese is a far cry from foodie torture. I think you’ll find it savory and complex, 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.
Serve it under:
Easy Baked Meatballs, Chicken Parmesan
Top it with:
Would pair well with:
Lemon & Rosemary Pork Chops, Italian Meatloaf, Pork Loin Roast
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