Often, the simplest recipes have the most distinct flavors. Sheet pan roasted spaghetti squash makes this versatile veggie the star of the show with accents from grated Parmesan cheese and fresh parsley. Browning under the broiler at the end will add an extra layer of flavor to this healthy dish. Enjoy!

Sheet Pan Roasted Spaghetti Squash
Sheet Pan Roasted Spaghetti Squash

Tips for Making Roasted Spaghetti Squash

Ingredients for Roasted Spaghetti Squash

2 medium spaghetti squash
3 T. extra virgin olive oil
½ t. garlic powder
¼ cup unsalted butter, melted
¼ cup Parmesan cheese, freshly grated
2 T. fresh parsley, chopped

How to Make Roasted Spaghetti Squash

  1. Place top oven rack in the center position and preheat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a silicone baking mat. Set aside.
  2. Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife, cutting it in half lengthwise. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.
  3. Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
  4. Place the squash cut side down on the prepared baking sheet and place in the preheated oven for 40 minutes, or until the squash is for fork tender.
  5. Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
  6. Turn on the oven broiler. Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown. Keep an eye on it as the broiler will take it from melted to well-browned quickly.
  7. Remove from oven and serve with some freshly chopped parsley sprinkled on top. Enjoy!
Yield: 4 servings

Sheet Pan Roasted Spaghetti Squash

Sheet Pan Roasted Spaghetti Squash

Sheet Pan Roasted Spaghetti Squash

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 medium spaghetti squash
  • 3 T. extra virgin olive oil
  • ½ t. garlic powder
  • ¼ cup unsalted butter, melted
  • ¼ cup Parmesan cheese, freshly grated
  • 2 T. fresh parsley, chopped

Instructions

    1. Place top oven rack in the center position and preheat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a silicone baking mat. Set aside.

    2. Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife, cutting it in half lengthwise. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.

    3. Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.

    4. Place the squash cut side down on the prepared baking sheet and place in the preheated oven for 40 minutes, or until the squash is for fork tender.

    5. Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.

    6. Turn on the oven broiler. Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown. Keep an eye on it as the broiler will take it from melted to well-browned quickly.

    7. Remove from oven and serve with some freshly chopped parsley sprinkled on top. Enjoy!

Sheet Pan Roasted Spaghetti Squash
Sheet Pan Roasted Spaghetti Squash