Nourishment meets comfort.
Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts in this simple yet satisfying dish.
You can serve this spaghetti squash with herbs as a side to grilled or roasted meat, chicken or shrimp or top it with a few meatballs and sprinkling of freshly grated parmesan cheese to make it a meal.
This dish comes together quickly when you’ve roasted the spaghetti squash beforehand. See how to cut and cook a spaghetti squash in this post. But if you haven’t planned ahead don’t sweat it. You can still get this on the table in about 45 minutes – much of which is hands off cooking time.
Why we love spaghetti squash.
Spaghetti squash is relatively low in calories compared to traditional pastas (and their gluten-free and grain-free counterparts too). And it’s also a good source of vitamin C, beta carotene and fiber. Spaghetti squash stores well in the pantry for up to 4 months so you can stock up when it’s on sale or when you’ve got a garden glut of squash on your hands.
And it’s delicious and versatile. Of all the winter squashes, this one is the least sweet so it doesn’t overpower the herbs or a savory sauce. We love it topped with chunky marinara or a bright and flavorful pesto for an easy, comforting meal that doesn’t weigh us down.
Learn how to cook spaghetti squash in the oven this this step-by-step photo tutorial.
Spaghetti Squash with Herbs
Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts for a simple yet satisfying dish.
- 1 medium spaghetti squash (about 5–6 cups cooked)
- 1 ½ Tbsp.olive oil
- 2 cloves garlic, minced
- 3 Tbsp. chopped fresh herbs (parsley, basil, oregano, rosemary, etc. – may substitute with 1 Tbsp. dried herbs of choice)
- 3 Tbsp. pine nuts, toasted
- Sea salt and black pepper to taste
- Freshly grated parmesan cheese, optional
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Cut squash in half lengthwise and scoop out and discard seeds and stringy insides using a large spoon.
- Place squash cut-side down on baking sheet.
- Bake 30-40 minutes or until tender when poked with a fork. Remove from oven and allow to cool enough to safely handle.
- Use a fork to scrape from top to bottom to remove the strands of squash. Place squash in a bowl and set aside.
- In a small saucepan or skillet over medium heat, heat olive oil just until it starts to shimmer. Add garlic and cook 30-60 seconds being careful not to let it burn.
- Toss squash with olive oil, garlic, herbs and pine nuts. Taste and season with salt and pepper. Top with grated parmesan cheese, if using.
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- Serving Size: 1/4 recipe (about 1 1/2 cups)
- Calories: 162
- Fat: 9g
- Sodium: 166mg
- Carbohydrate: 16g
- (Fiber: 2g
- Sugar: 2g)
- Protein: 4g
Have you tried spaghetti squash yet? We’d love to hear how you prepared it in the comments below.
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