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Roasted Spaghetti Squash Recipe

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This recipe for Roasted Spaghetti Squash is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 SPAGHETTI SQUASH (ABOUT 2 POUNDS), HALVED AND SEEDED
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
COARSE SALT AND FRESHLY GROUND PEPPER
1 TABLESPOON LEMON JUICE
1/2 CUP CHOPPED FRESH FLAT-LEAF PARSLEY
1/2 TEASPOON CRUSHED RED PEPPER FLAKES
1 TABLESPOON GRATED PARMESAN CHEESE, FOR SERVING (OPTIONAL)
Directions:
Directions:

Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.

When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

 

 

 

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