Roasted Spaghetti Squash with Parmesan and Herbs
Recipe adapted from Everyday Food Jan/Feb 2012
Picture by Kelly
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, diced
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves*
3/4 teaspoon chopped fresh rosemary leaves
1 spaghetti squash, roasted
1/4 cup fresh parsley, roughly chopped
2 tablespoons grated Parmesan
salt and pepper, to taste
- Preheat oven to 375 degrees F. Prick spaghetti squash all over with a sharp knife. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. Set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add onions and cook until nearly softened, about 5 minutes. Add garlic and cook another 2 minutes. Add thyme and rosemary and cook until fragrant, about 1 minute.
- Add squash and season with salt and pepper. Toss to combine. Top with parsley and Parmesan cheese.
*I actually didn't have any fresh thyme or rosemary on hand, so I used 1/4 teaspoon dried thyme and a little less than 1/4 teaspoon dried rosemary.