Baked Spaghetti Squash with Butter and Parmesan Cheese – strands of baked spaghetti squash tossed with butter, spices and Parmesan cheese for a quick low-carb indulgence.
My favorite way to eat pasta is with a little butter, sage and some Parmesan cheese. I thought it would be worth trying preparing spaghetti squash using similar method.
I baked whole spaghetti squash in oven, rubbed it with a little oil and Mediterranean herbs (Italian, French, Greek or Dalmatian). When it was cool enough to handle, but still warm enough for butter to melt, I used a fork to separate the flesh into strands. I tossed it with butter, a pinch of nutmeg, salt, pepper and 3 tablespoons Parmesan cheese. Since squash was still warm, butter melted immediately and it was ready to serve. I put baked spaghetti squash mixture back into the empty squash shell, sprinkled it with some more grated Parmesan cheese and served it like that.
If you wonder how long to bake the squash, you can start with 40 minutes in 375 F (190 C) oven. Then try to prick the squash with a fork. If it is soft, the squash is cooked through. If not, return to the oven and bake some more.
- 1 small spaghetti squash
- 1 Tbsp oil
- salt pepper
- a pinch of Mediterranean herbs blend
- a pinch of nutmeg
- 2 Tbsp butter
- 3 Tbsp Parmesan cheese and some more for garnish
Cut the squash in half. Scrape out the seeds from inside the squash. Season with a drizzle of oil, salt, pepper, and Mediterranean herbs.
Place the squash face-down in a roasting pan lined with baking paper. Roast for 40 minutes in 375 F (190 C) oven. If spaghetti squash is done, it will be soft and easily pierced. If not, continue baking.
Take squash out of the oven, let cool enough to be able to handle it. Separate the strands of squash with a fork and place in a medium bowl.
Add butter, salt, pepper, a pinch of nutmeg and 3 tablespoons Parmesan cheese. Stuff this mixture back into empty squash shells. Sprinkle with more Parmesan cheese and serve immediately.