Parmesan Squash

By cindygwest

Roasted spaghetti squash tossed with Parmesan and fresh sage makes a tasty and satisfying pasta stand-in

Ingredients

• 1 spaghetti squash (3 lb.), halved lengthwise, seeds removed
• 4 t. olive oil, divided
• 1/4 cup grated Parmesan
• 1 T. fresh sage
• salt and pepper

Preparation

Step 1

Preheat oven to 400 degrees.
Brush cut sides of squash with 1 t. oil and place, cut side down, on a baking sheet. Roast squash until fork-tender, about 1 hour. Remove squash from oven and let cool 10 minutes.
Scrape squash with a fork to remove flesh in long strands. Toss squash strands with remaining 3 t. oil, Parmesan, and sage; season with salt and pepper.