Here lately I’ve been in the mood for Mediterranean food and this parmesan spaghetti squash makes a complementary side for many Mediterranean dishes.
This simple recipe is so easy to make and is very flavorful. All you need to do is bake the spaghetti squash, then scrape out the flesh with a fork. Now be creative with the rest of the ingredients. Do you prefer butter or olive oil, parmesan or Romano cheese? Parmesan has a milder nutty flavor while Romano has a sharp piquant flavor and is a little saltier. Choose an herb used in Mediterranean cuisine like oregano, basil, or parsley to name a few. Add minced garlic if you like, toss ingredients of your choice with the squash and it’s ready to eat.
Although it takes 50 minutes to make, most of that time is spent in the oven baking which frees you up to prepare the main dish. So if, like me, you like experimenting with new dishes then try this delicious parmesan spaghetti squash.
- 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.
