Vegan Classic Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Roasting the squash cut-side down gives you tender, golden strands that separate into perfect noodle-like ribbons with just the right bite. A quick toss in a skillet with garlic and a hit of red pepper flakes wakes up the flavor, turning simple roasted squash into something bright and savory. Fresh parsley adds a clean, herby finish right before serving, keeping the dish light without weighing it down. It's naturally full of texture and flavor on its own, no dairy or animal products required to make it satisfying. This one comes together with minimal fuss and pantry staples, making it an easy weeknight side or light meal. A great pick to keep in regular rotation on a vegan menu.

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
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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)
Omit this
This ingredient likely doesn’t work for the diet.

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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