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!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Using a sharp knife, carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and pulp using a spoon.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the skillet from heat and stir in the chopped parsley, basil, thyme, and optional red pepper flakes. Set aside.

Step 7

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.

Step 8

Pour the herbed garlic mixture over the spaghetti squash. Add the grated Parmesan cheese, if using, and toss gently to combine.

Step 9

Season with additional salt and pepper, to taste. Serve warm as a side dish or light main course.

Nutrition Facts

Serving size	1429.6 grams (1429.6g)

Amount per serving	% Daily Value*
Calories	983

Total Fat 69.00g	88%
Saturated Fat 16.10g	81%
Polyunsaturated Fat 14.60g
Cholesterol 35mg	12%
Sodium 3220mg	140%
Total Carbohydrate 90.20g	33%
Dietary Fiber 20.20g	72%
Total Sugars 33.50g
Protein 13.80g	28%

Vitamin D 4IU	20%
Calcium 462mg	36%
Iron 6mg	33%
Potassium 1723mg	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.

Source of Calories

Fat: 59.9%

Protein: 5.3%

Carbs: 34.8%