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Roasted Spaghetti Squash with Parmesan and Herbs


2 1/2 Tbsp. Butter
2 shallots diced small
2 garlic cloves minced
1 tsp chopped fresh thyme leaves
3/4 tsp chopped fresh rosemary
6 cups roasted spaghetti squash
1/4 cup chopped fresh parsley
2 Tbsp grated parmesan
Coarse salt & ground pepper


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