Nickel Allergy Friendly Classic Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Nickel Allergy Friendly Classic Spaghetti Squash

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)

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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