Baked Spaghetti Squash Garlic Parmesan

$- 1 medium spaghetti squash - 4 cloves garlic, minced - ¼ cup olive oil - 1 cup grated Parmesan cheese - ½ teaspoon red pepper flakes - ½ teaspoon salt - ¼ teaspoon black pepper - 1 tablespoon fresh parsley, chopped - Sharp knife - Spoon for scooping - Baking sheet and parchment paper The main ingredients for Baked Spaghetti Squash Garlic Parmesan are simple yet flavorful. The spaghetti squash serves as a low-carb base. I love using fresh garlic for a punch of taste. Olive oil adds richness, while Parmesan cheese brings a delicious, cheesy finish. When it comes to seasoning, I often add red pepper flakes for a hint of heat. Salt and black pepper enhance the dish. Fresh parsley not only looks nice but also adds freshness to each bite. To prepare this dish, you will need a sharp knife to cut the squash safely. A spoon helps scoop out the seeds easily. Finally, a baking sheet lined with parchment paper ensures easy cleanup after roasting. This dish is easy to make and full of flavor. With these ingredients and tools, you’re ready to create a delightful meal. 1. Preheat your oven to 400°F (200°C). This heat makes the squash tender. 2. Take the spaghetti squash and cut it in half lengthwise. Use a spoon to scoop out the seeds. Make sure to get all the seeds out. 1. Drizzle half of the olive oil inside each squash half. Season with salt and black pepper. 2. Place the squash cut side up on a baking sheet lined with parchment paper. This helps with easy cleanup. 3. Roast in the preheated oven for about 40-45 minutes. Check if the flesh is tender by piercing it with a fork. 1. While the squash roasts, heat the remaining olive oil in a small saucepan over medium heat. 2. Add the minced garlic and, if you like heat, toss in the red pepper flakes. Cook for 1-2 minutes. You want it fragrant, but not browned. Remove it from heat. 1. Once the squash is done, use a fork to scrape the flesh into strands. 2. Place these strands in a large bowl and pour the garlic oil mixture over them. Toss to coat well. 3. Add the grated Parmesan cheese and mix until everything is combined. 4. Transfer this mixture back into the squash halves. Sprinkle more Parmesan cheese on top. 5. Return to the oven and bake for another 10-15 minutes. Look for the cheese to be melted and bubbly before taking it out. How to choose the best spaghetti squash: Pick a squash that feels heavy for its size. Look for a firm skin without blemishes. A yellow or golden color is best. Avoid any squash with soft spots or wrinkles. Tips for cutting and scooping: Use a sharp knife to cut the squash lengthwise. Be careful; it can be tough to cut through. After cutting, scoop out the seeds with a spoon. Make sure to remove all seeds for a clean cook. Add more spices or herbs: You can boost flavor by adding spices. Try Italian seasoning or basil. A pinch of thyme or oregano works well, too. Fresh herbs add a nice touch, especially parsley. How to include vegetables or proteins: Add sautéed vegetables like spinach or mushrooms for extra nutrients. You can mix in cooked chicken or sausage for protein. This makes the dish heartier and more filling. Ideal pairings and side dishes: Baked spaghetti squash pairs nicely with a fresh salad. Garlic bread or roasted vegetables make great sides. You can also serve it alongside grilled fish or chicken for a complete meal. Options for garnishing: For a pop of color, sprinkle extra parsley on top. You can also add red pepper flakes for heat. A drizzle of balsamic glaze adds a sweet touch that contrasts with the savory flavors. {{image_2}} If you love pasta but need gluten-free options, spaghetti squash is a great choice. It is naturally gluten-free and serves as a perfect base for your dish. You can also use gluten-free breadcrumbs on top for a nice crunch. Just make sure to check the label to ensure all ingredients are gluten-free. For a vegan twist, swap the Parmesan cheese for a plant-based option. Nutritional yeast adds a cheesy flavor without dairy. You can also use vegan cheese that melts well. Just sprinkle it on top before the final bake for a tasty finish. Experiment with flavors to keep things exciting. Try different cheeses like mozzarella or feta for a unique taste. You can also add ingredients like sun-dried tomatoes or spinach for added nutrition and flavor. Fresh herbs like basil or oregano can enhance the dish too. Mix and match until you find your favorite combinations! To keep your baked spaghetti squash fresh, follow these steps: - Let the squash cool to room temperature. - Place the leftovers in an airtight container. - Store it in the fridge for up to three days. This way, you maintain its flavor and texture. Reheating is simple. Here’s how to keep it tasty: - Preheat your oven to 350°F (175°C). - Spread the squash on a baking sheet. - Cover it with foil to keep moisture in. - Heat for about 15 minutes or until warm. This helps avoid dryness and keeps the cheese soft. Want to save some for later? Here’s how to freeze it: - Allow the squash to cool down completely. - Scoop out the strands and place them in freezer bags. - Squeeze out as much air as possible before sealing. - Label the bags and freeze for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned. Baking spaghetti squash takes about 40-45 minutes at 400°F (200°C). The squash should be tender when you pierce it with a fork. If your squash is larger, it may need a few extra minutes. Keep an eye on it to avoid overcooking. Yes, you can use a microwave. Cut the squash in half and scoop out the seeds. Place the halves cut side down in a microwave-safe dish with a bit of water. Cover it and cook on high for about 10-12 minutes. Check if it’s tender, and add time if needed. Microwaving is faster but may not have the same roasted flavor as baking. Baked spaghetti squash pairs well with many dishes. You can serve it with: - Grilled chicken or shrimp for protein. - A fresh salad for crunch and color. - Marinara sauce for a classic Italian twist. - Sauteed vegetables for a healthy side. - Garlic bread for a comforting touch. Feel free to mix and match based on what you enjoy! Baking spaghetti squash is simple and fun. We covered the main ingredients like spaghetti squash, garlic, and olive oil. You learned easy steps to roast it and make garlic oil. I also shared tips for perfect results and tasty variations, like gluten-free and vegan options. Remember, you can add your favorite herbs and proteins for more flavor. Enjoy your baked spaghetti squash as a versatile dish that will surprise you and your guests! Use these tips to create your own delicious, healthy meals.$

Baked Spaghetti Squash Garlic Parmesan

Discover the deliciousness of Baked Spaghetti Squash Garlic Parmesan with this easy recipe! Perfectly roasted spaghetti squash gets tossed in a tantalizing garlic and Parmesan mixture, creating a satisfying dish that's both comforting and healthy. Ideal for a quick weeknight meal or a delightful side dish, this recipe is sure to impress. Click to explore and try it out today! #SpaghettiSquash #HealthyRecipes #GarlicParmesan #ComfortFood

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Ingredients

1 medium spaghetti squash

4 cloves garlic, minced

¼ cup olive oil

½ teaspoon red pepper flakes (optional)

1 cup grated Parmesan cheese

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.

Drizzle the inside of each half with half of the olive oil and sprinkle with salt and black pepper.

Place the squash, cut side up, on a baking sheet lined with parchment paper.

Roast in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily pierced with a fork.

While the squash is baking, in a small saucepan, heat the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant but not browned. Remove from heat.

Once the squash is done, use a fork to scrape the flesh into strands. Combine the spaghetti squash strands in a large bowl.

Pour the garlic oil mixture over the squash and toss to coat. Add the grated Parmesan cheese and mix until well combined.

Transfer the mixture back into the squash halves and sprinkle additional Parmesan cheese on top.

Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with fresh parsley before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2-4