Herbed Spaghetti Squash
Transform your weeknight dinner routine with this vibrant and wholesome Herbed Spaghetti Squash recipe! Tender roasted spaghetti squash is delicately shredded into golden, noodle-like strands and tossed with a fragrant medley of fresh parsley, basil, and thyme. Infused with the warm aroma of sautéed garlic and a splash of extra virgin olive oil, each bite is fresh, light, and bursting with flavor. Finished with optional Parmesan cheese and a hint of red pepper flakes for those who like a touch of heat, this low-carb, gluten-free dish is perfect as a side or plant-forward main course. With just 10 minutes of prep and minimal ingredients, it's an easy, healthy recipe you'll want to make on repeat!
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Recipe Information
Ingredients
- 1 medium (about 3 pounds) spaghetti squash
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons freshly grated Parmesan cheese (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Using a sharp knife, carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and pulp using a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and sprinkle lightly with salt. Place the halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pulled into strands with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Remove the skillet from heat and stir in the chopped parsley, basil, thyme, and optional red pepper flakes. Set aside.
Once the squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the squash flesh into spaghetti-like strands and transfer to a large mixing bowl.
Pour the herbed garlic mixture over the spaghetti squash. Add the grated Parmesan cheese, if using, and toss gently to combine.
Season with additional salt and pepper, to taste. Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 33.5 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1723 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
