Vegetarian Gluten Free Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Roasting the squash cut-side down gives you tender, fork-shredded strands with that irresistible golden edge, and the noodle-like texture is the whole reason this dish works so well as a lighter pasta swap. Garlic gets bloomed until fragrant and just turning golden, then finished with fresh parsley for a bright, herby finish that clings to every strand. Optional Parmesan on top adds a salty, nutty edge if you want it, but the dish holds its own without it too. It's simple enough for a weeknight side yet satisfying enough to serve as a main, and it's a great pick for a vegetarian table since every component here is plant- or dairy-based, no meat or fish involved anywhere in the process. Scooping, roasting, and scraping the squash into strands is genuinely all the technique you need — the rest is just tossing and serving.

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
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2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the sauce

2 tbsp unsalted butter
3 cloves garlic, minced
¼ tsp red pepper flakes (optional)
2 tbsp fresh parsley, finely chopped

For serving

¼ cup parmesan cheese, finely grated (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 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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