Roasted Squash with Parmesan and Herbs

Roasted Squash with Parmesan and Herbs

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  • Prep Time


  • Total Time


  • Servings



  • Tablespoons unsalted butter

  • 2

    shallots, diced small

  • 2

    garlic cloves, minced

  • 1

    1 teaspoon chopped fresh thyme leaves

  • ¾

    teaspoon chopped fresh rosemary leaves

  • 6

    cups Roasted Spaghetti Squash

  • 2

    Tablespoons grated Parmesan

  • coarse salt and pepper


In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. Roasted Spaghetti Squash: Preheat oven to 375F. With a small sharp knife, prick 1 medium spaghetti squash (3 1/4 pounds) all over. Place on a rimmed baking sheet and roast until tender when pierced with a knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. (Refrigerate squash in an airtight container up to 3 days.)


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