Simple food is my favorite, especially during Fall when I’m busy baking and preparing for all things holiday-driven. I need quick little meals that I can make for myself and fiancé AND that are also delicious. Spaghetti squash may be my favorite out of all of the squashes because it’s light and so flavorful. I love to roast it cut side up so it looses some of its moisture. Then with a bit of lemon juice and salt, I will top it off with some savory Parmesan and fresh Italian parsley.
This is such a quick, hands-off dish. Serve it with a side of protein- salmon, chicken or tofu. I’m pretty sure I ate this every single day last Fall and I definitely intend to repeat that this season! Let me know if you give it a try.
- 1 spaghetti squash, halved
- Juice from 1/2 lemon
- 2 to 3 tablespoons finely grated Parmesan-Reggiano cheese
- 1 tablespoon minced Italian parsley, as garnish
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the halves of spaghetti squash cut side up. Transfer to the oven to roast for about 30 to 40 minutes, until tender with a fork.
- Remove from the oven and allow to cool for 5 to 7 minutes, until you can handle them. Using a fork, remove the seeds and discard. Scrape out the spaghetti squash from both halves and dump it onto the parchment paper.
- Sprinkle it with a few pinches of salt and squeeze lemon juice over the spaghetti squash. Give it a good mix and then transfer it back to the oven to dry out a bit, about 10 minutes. Divide amongst plates and then top with parmesan and Italian parsley. Serve immediately.
This recipe was originally posted on PBS Food.