SaveShare
 1 Spaghetti Squash
 Salt and Pepper to Taste
 2 tbsp Olive Oil (Additional for brushing)
 4 cloves of Garlic (finely chopped)
 1 small shallot (finely chopped)
 ¾ cup finely grated Parmesan cheese
 Parsley for garnish (optional)
 Paprika for garnish (optional)
1

Preheat oven to 400º F. With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half. Microwave the squash for 5 minutes. Allow to cool. Carefully cut the squash in a half. Scoop out the seeds. Brush the inside of both halves of the squash with olive oil. Season with salt and pepper. Place the two halves cut side down on a baking sheet lined with parchment paper. Roast the squash until tender, about 30 minutes. Allow several minutes to cool. Using a fork, scrape the insides to create a spaghetti-like texture. Set aside. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes. Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese. Season with salt and pepper to taste. Garnish with paprika and parsley (optional)

Ingredients

 1 Spaghetti Squash
 Salt and Pepper to Taste
 2 tbsp Olive Oil (Additional for brushing)
 4 cloves of Garlic (finely chopped)
 1 small shallot (finely chopped)
 ¾ cup finely grated Parmesan cheese
 Parsley for garnish (optional)
 Paprika for garnish (optional)

Directions

1

Preheat oven to 400º F. With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half. Microwave the squash for 5 minutes. Allow to cool. Carefully cut the squash in a half. Scoop out the seeds. Brush the inside of both halves of the squash with olive oil. Season with salt and pepper. Place the two halves cut side down on a baking sheet lined with parchment paper. Roast the squash until tender, about 30 minutes. Allow several minutes to cool. Using a fork, scrape the insides to create a spaghetti-like texture. Set aside. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes. Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese. Season with salt and pepper to taste. Garnish with paprika and parsley (optional)

Garlic Parmesan Spaghetti Squash