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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.

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.

Notes

Image source: https://www.ricardocuisine.com/en/recipes/10032-spaghetti-squash-marinara

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