Low Iodine Classic Spaghetti Squash
Total time1 hr
Prep time10 min
Cook time45 min
4.9(28)
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 2 tbsp olive oil, divided
- salt and pepper, to taste
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 2 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Halve the spaghetti squash lengthwise with a chef's knife, then scoop out and discard the seeds and stringy pulp from the center of each half.
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