Name: Spaghetti Squash with Tomato Sauce & Parmesan
Ingredients: 1 squash Spaghetti squash (medium-sized (about 2–3 Lb)); 1 Tbsp Olive oil; 1/2 Tsp Salt; 1/4 Tsp Black pepper; 2 cups Marinara sauce (store-bought or homemade); 1/2 cup Parmesan cheese (grated); 1/4 Tsp Red pepper flakes (optional); 2 Tbsp Fresh basil or parsley (chopped (optional))

Spaghetti Squash with Tomato Sauce & Parmesan

Spaghetti squash is a winter squash that separates into spaghetti-like strands when cooked. Roasted until tender and topped with tomato sauce and Parmesan cheese, it makes a simple, comforting dish that's a delicious way to enjoy this seasonal vegetable.

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Ingredients

Spaghetti squash, medium-sized (about 2–3 Lb) 1 squash
Olive oil 1 Tbsp
Salt 1/2 Tsp
Black pepper 1/4 Tsp
Marinara sauce, store-bought or homemade 2 cups
Parmesan cheese, grated 1/2 cup
Red pepper flakes, optional 1/4 Tsp
Fresh basil or parsley, chopped (optional) 2 Tbsp

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy center with a spoon.
Brush the cut sides with olive oil and sprinkle with salt and black pepper. Place the squash halves cut-side down on the baking sheet.
Roast for 35–45 minutes, until the squash is tender and easily pierced with a fork. Avoid overcooking, as the strands may become mushy.
While the squash roasts, warm the marinara sauce in a small saucepan over medium-low heat.
Let the squash cool for a few minutes. Use a fork to gently scrape the flesh into spaghetti-like strands, leaving the strands inside the squash shells or transferring them to a serving bowl.
Spoon the warm tomato sauce over the squash. Sprinkle with Parmesan cheese, red pepper flakes, and fresh basil or parsley, if using. Serve warm.