Parmesan Spaghetti Squash
Author: Thyme and Tarragon
Recipe type: Side Dish
Serves: 4-6
- spaghetti squash - about 3 pounds
- ⅓ cup parmesan (cow) or Romano (sheep) cheese
- 1 and ½ tablespoons butter (cow or goat) or olive oil
- 1 tablespoon chopped fresh parsley or herb of your choice
- Optional:
- 1 tablespoon minced garlic
- Halve squash lengthwise and remove seeds. Place squash halves cut side down on baking sheet covered with parchment paper.
- Bake at 375 degrees for 30-40 minutes or until fork tender. Do not overcook or it will be mushy.
- Scrape flesh out with fork. If it seems hard to scrape out the squash return it to the oven for another 10 minutes.
- Choose your toppings: butter or olive oil, parmesan or Romano cheese, which herb - oregano, basil, sage, parsley, etc and garlic if you want it.
- Toss with butter, garlic, Romano, and parsley, or whichever toppings you chose, and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/parmesan-spaghetti-squash/
3.5.3208