Roasted Spaghetti Squash with Parmesan and Herbs Thursday, January 12, 2012


Based on a Martha Stewart Recipe

1 medium spaghetti squash
2 ½ TBSP butter
¼ cup onion, chopped fine
2 cloves garlic, minced
1 tsp fresh thyme leaves, chopped
1 tsp fresh rosemary, chopped
¼ cup fresh parsley, chopped
2 TBSP grated Parmesan cheese
salt and pepper to taste


Preheat oven to 375 deg. Pierce the spaghetti squash all over and place on a baking sheet with sides. Roast until tender when pierced with a sharp knife. This will take about 1 ¼ hours. Turn in the middle of the time. Allow to cool. Split down the center and remove the seeds. Using a fork, scrape squash out in long threads. In a large, nonstick skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent. Stir in garlic and cook about 30 seconds. Stir in thyme and rosemary and stir just until fragrant. Add squash and toss to combine. Allow to cook just until warm through. Stir in Parmesan and parsley and season with salt and pepper to taste. Serve warm.


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