Roasted Parmesan Spaghetti Squash

Roasted Parmesan Spaghetti Squash

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Roasted Parmesan Spaghetti Squash

Roasted Parmesan Spaghetti Squash

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4


  • 1 medium sized spaghetti squash
  • 2 tbsp olive oil
  • Salt and pepper
  • 1/4 cup grated or shredded parmesan cheese
  • 2 tbsp butter - melted (optional)
  • 2 tbsp fresh chopped flat-leaf parsley - optional


  • Preheat oven to 375 degrees F.
  • Cut squash in half.
  • Clean and scoop out all seeds.
  • Drizzle inside of squash with oil.
  • Season it with salt and pepper.
  • Bake spaghetti squash face down on a parchment paper or foil lined baking sheet for 25 to 35 minutes, or until a paring knife pierces easily through skin with little resistance.
  • Use a fork to scrape the squash and remove all the strands.
  • Toss with butter and parmesan cheese, and top with parsley.
  • Season with a bit more salt and pepper if desired.


Calories: 111kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 213mg | Potassium: 289mg | Fiber: 4g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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