Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds / 1-1.5 kg)
  • 2 tablespoons olive oil (30 ml)
  • 3 cloves garlic, minced
  • 1 teaspoon salt (5 g), or to taste
  • ½ teaspoon black pepper (2 g), or to taste
  • 2 tablespoons fresh parsley, chopped (30 g)
  • ¼ cup grated Parmesan cheese (optional) (25 g)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
  3. Drizzle the insides of the squash with olive oil, sprinkle with salt and pepper, and rub the oil and seasoning evenly.
  4. Place the squash cut-side down on a baking sheet and roast in the oven for 30-40 minutes, or until you can easily pierce it with a fork.
  5. Once cooked, remove from the oven and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
  6. In a mixing bowl, combine the squash strands, minced garlic, and chopped parsley. Mix well to incorporate all flavors.
  7. Plate the spaghetti squash and top with grated Parmesan cheese if desired. Enjoy warm!