Step-by-Step Guide to Prepare Award-winning Roasted Spaghetti Squash

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Easiest Way to Make Speedy Roasted Spaghetti Squash. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roasted Spaghetti Squash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Spaghetti Squash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Spaghetti Squash is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Spaghetti Squash estimated approx 30 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Roasted Spaghetti Squash using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Roasted Spaghetti Squash:

1. 1 medium spaghetti squash, halved
2. 4 tbsp extra virgin olive oil
3. 1 clove garlic, minced
4. 1 red pepper flakes
5. 1 cup fresh Italian parsley, roughly chopped
6. 1/4 cup fresh basil, roughly chopped (about 8-10 leaves)
7. 1/2 cup Parmesan cheese, freshly grated
8. 1 Salt and pepper

Steps to make to make Roasted Spaghetti Squash

1. Preheat oven to 400°F. Rub spaghetti squash halves with 1 tablespoon olive oil, sprinkle with salt & pepper and place on a baking sheet cut side up. Roast for 30 minutes, flip squash and roast for another 30 minutes, or until tender.
2. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium high heat. Add a pinch of red pepper flakes and garlic, cooking for about a minute.
3. When the spaghetti squash is done, let cool for 5 minutes. With a fork, shred the meat of the squash and place it directly into the pan of mushrooms. Add the Parmesan, parsley, basil, and remaining tablespoon of olive oil. Stir well to combine. Season with salt & pepper and serve.

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