Roasted until fork-tender and golden at the edges, this spaghetti squash scrapes into long, delicate strands that soak up flavor beautifully. A quick garlic and parsley finish, brightened with a pinch of red pepper flakes, brings warmth and fragrance to every forkful, and a light dusting of Parmesan adds a savory, salty finish. It's simple, vegetable-forward, and built around olive oil, garlic, and fresh herbs — exactly the kind of everyday cooking that fits naturally into a Mediterranean-style plate. Serve it as a light side or a low-carb base for whatever sauce you're craving. This is a great one to keep in rotation if you're leaning into a Mediterranean way of eating.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
Halve the spaghetti squash lengthwise with a large knife and scoop out the seeds and stringy pulp with a spoon. Brush the cut sides with the olive oil and season evenly with the salt and black pepper.
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