Vegetarian Classic Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Roasting the squash whole and cut-side down first is what gives you those long, clean strands instead of a mushy mess — a fork drags right through in ribbons once it's tender. From there, a quick toss in garlic and red pepper flakes wakes everything up, with fresh parsley stirred in at the end for brightness and a little grated cheese on top for good measure. It's a satisfying, vegetable-forward main or side that doesn't feel like it's missing anything, with just enough heat and garlic to keep it interesting bite after bite. The strands hold a slight bite even after roasting, so texture-wise it genuinely stands in for pasta night. This is a straightforward, produce-driven dish that fits easily into a vegetarian kitchen, no fuss required.

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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)

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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