Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs)
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 cloves minced garlic
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle 1 tbsp of olive oil inside each cavity and season with salt and pepper.
  4. Place the squash cut-side down on the baking sheet and roast for 30–35 minutes until the skin feels slightly soft and the interior edges are golden brown.
  5. Remove from the oven and use a fork to scrape the flesh into long, ribbon-like strands, keeping them inside the shell.
  6. In a small bowl, combine minced garlic, grated Parmesan, oregano, and red pepper flakes with the remaining 1 tbsp of olive oil.
  7. Spoon the garlic Parmesan mixture evenly over the squash strands, tossing gently with a fork to coat.
  8. Return the squash to the oven for another 5–10 minutes until the cheese is bubbling and has developed a mahogany-color.