Roasted Spaghetti Squash


I made this for Christmas Eve as a side dish with homemade meatballs.  It was a big hit with the family.

Roasted Spaghetti Squash
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 8
  • 1 large spaghetti squash (about 5 pounds)
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • ¾ cup finely grated Parmesan cheese, plus extra for serving
  1. Preheat oven to 400 degrees F.
  2. Cover a baking sheet with foil.
  3. Cut squash in half and scoop out seeds.
  4. Brush the flesh with 2 tablespoons of olive oil.
  5. Season generously with salt and pepper.
  6. Bake for approximately 50 minutes, or until tender.
  7. Remove and let cool for about 30 minutes.
  8. Scrape the flesh with a fork and set aside.
  9. In a large skillet, heat remaining 2 tablespoons olive oil.
  10. Add onion and cook until tender.
  11. Add garlic and season with salt and pepper to taste.
  12. Cook about 1 minute.
  13. Add spaghetti squash and toss to coat evely.
  14. Cook until heated.
  15. Remove from heat and add Parmesan cheese a handful at a time while tossing the squash to evenly coat.


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