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- 1 medium spaghetti squash - 6 cloves of garlic, peeled - 4 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup grated Parmesan cheese - 1 tablespoon fresh parsley, chopped - Zest of 1 lemon To make this dish, gather all your ingredients first. A medium spaghetti squash works best for this recipe. You will use six cloves of garlic, peeled and ready. Measure four tablespoons of olive oil to drizzle on the squash and wrap the garlic. You also need a teaspoon of salt and half a teaspoon each of black pepper and red pepper flakes if you like some heat. For flavor, you will need half a cup of grated Parmesan cheese, a tablespoon of freshly chopped parsley, and the zest of one lemon. The zest adds a bright taste that makes the dish pop. Spaghetti squash is low in carbs and high in fiber. It helps you feel full without adding many calories. Garlic has many health benefits too. It can boost your immune system and supports heart health. Olive oil is rich in healthy fats and can lower bad cholesterol. Parmesan cheese adds protein and calcium, making this dish not just tasty, but also nutritious. Fresh parsley adds vitamins and minerals, plus a nice touch of color. Overall, this dish is not only delicious but also good for you! First, gather your ingredients. You'll need a medium spaghetti squash, garlic, olive oil, salt, black pepper, red pepper flakes, Parmesan cheese, parsley, and lemon zest. Preheat your oven to 400°F (200°C). This step is key to roasting the squash perfectly. 1. Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. 2. Place the squash halves cut-side up on a baking sheet. Drizzle 2 tablespoons of olive oil over each half. Sprinkle with salt and pepper to taste. 3. Next, take the garlic cloves and wrap them in a small piece of foil. Drizzle the remaining olive oil over the garlic. Seal the foil tightly. 4. Put the foil-wrapped garlic next to the squash on the baking sheet. 5. Roast everything in the oven for 40 to 45 minutes. Check if the squash is tender and can be easily scraped into strands with a fork. The garlic should be soft and fragrant. 6. Remove the squash and garlic from the oven. Let the garlic cool. Squeeze the cloves from their skins into a bowl. Mash the garlic until smooth using a fork. 7. In a large bowl, scrape the strands from the spaghetti squash using a fork. Add the mashed garlic, Parmesan cheese, red pepper flakes if you like some heat, and lemon zest. Toss everything together well. 8. Taste your dish. Adjust seasoning with more salt and pepper if needed. 9. Serve warm. Garnish with chopped parsley and more Parmesan if you want. To check if the squash is done, poke it with a fork. If it goes in easily, it’s ready. You should see the strands separate easily. If it feels firm, put it back in the oven for a few more minutes. The garlic should also feel soft when pressed. This means it’s perfectly roasted. Enjoy your delicious Roasted Garlic Parmesan Spaghetti Squash! To make your Roasted Garlic Parmesan Spaghetti Squash pop, add fresh herbs. I love using basil or thyme for a fresh touch. A sprinkle of oregano also works great. For a spicy kick, try more red pepper flakes. Just remember, start small and taste as you go. One common mistake is not cutting the squash properly. Always cut it lengthwise. This helps it cook evenly. Also, don’t skip the olive oil. It adds moisture and flavor. If you overcook the squash, it can get mushy. Check for doneness at 40 minutes. You want it tender but firm. Roasting garlic is easy but needs care. First, peel the garlic cloves, then wrap them in foil with olive oil. Make sure to seal it well. This keeps moisture in and makes the garlic sweet. Roast it next to the squash. It should take about the same time. When done, the garlic will be soft and spreadable. {{image_2}} You can switch up the cheese for tasty results. Try using feta for a tangy kick. Goat cheese adds creaminess and flavor. For a sharper taste, use aged cheddar. You can also use nutritional yeast for a cheesy flavor without dairy. Want to make this dish more filling? Adding proteins is a great way to do it. Grilled chicken pairs well with the squash. Shrimp or crab meat can add a seafood twist. For a vegetarian option, add cooked lentils or chickpeas. These will boost nutrients and flavor! To make this dish vegan, skip the Parmesan cheese. Use a plant-based cheese that melts well. You can also add more veggies for extra texture. Try adding spinach, kale, or mushrooms. These will make your meal colorful and nutritious! To keep your Roasted Garlic Parmesan Spaghetti Squash fresh, store it in an airtight container. Place it in the fridge right after it cools down. It will stay good for up to four days. If you want to keep it longer, consider freezing it. When you are ready to enjoy your leftovers, reheat them gently. You can use a microwave or a stovetop. For the microwave, place a portion in a bowl and cover it. Heat for about 1-2 minutes until warm. If using the stovetop, add a teaspoon of olive oil to a pan and warm it over low heat. Stir it often to prevent sticking and heat evenly. To freeze your spaghetti squash, first, let it cool completely. Place the squash in a freezer-safe bag or container. Squeeze out as much air as you can. It will last in the freezer for up to three months. When ready to use, thaw it in the fridge overnight before reheating. This way, you can enjoy this delightful dish whenever you want! You can serve this dish with many sides. Grilled chicken or shrimp pairs well. A fresh salad adds crunch and color. You might also try garlic bread for more flavor. If you like, serve it with a light tomato sauce. This dish is versatile and fits many meals. When picking spaghetti squash, look for a firm outer shell. The color should be a deep yellow. Avoid any squashes with soft spots or blemishes. A medium-sized squash works best for this recipe. Make sure it feels heavy for its size. A good squash leads to great results. Yes, you can prepare this dish in advance. Cook the squash and garlic as directed. Store them in the fridge for up to three days. Reheat before serving for the best taste. You can also mix in the cheese and garlic later. This makes meal prep easy and fun. This blog post covered everything about roasted garlic Parmesan spaghetti squash. We discussed key ingredients, their health benefits, and step-by-step cooking instructions. I shared essential tips and tricks to enhance flavor and avoid mistakes. Variations include cheese alternatives and hearty proteins or vegan options. Lastly, we went over how to store and reheat leftovers. Incorporating these ideas will help you create a tasty dish every time. Always try new ways to enjoy this versatile squash!

Roasted Garlic Parmesan Spaghetti Squash

Savor the deliciousness of roasted garlic parmesan spaghetti squash with this simple recipe! Packed with flavor, this healthy twist on traditional spaghetti is perfect for any meal. Learn how to perfectly roast the squash and garlic for a mouthwatering dish that everyone will love. Click to discover the full recipe and elevate your dinner tonight! Enjoy a tasty, guilt-free pasta alternative that’s easy to make and sure to impress.
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Ingredients
  

1 medium spaghetti squash

6 cloves of garlic, peeled

4 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

1/2 cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

Zest of 1 lemon

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

      Place the squash halves cut-side up on a baking sheet. Drizzle 2 tablespoons of olive oil over the squash, and sprinkle with salt and pepper.

        In a small piece of foil, wrap the garlic cloves with the remaining 2 tablespoons of olive oil. Seal the foil tightly and place it next to the squash on the baking sheet.

          Roast the squash and garlic in the oven for about 40-45 minutes, or until the squash is tender and can be easily scraped into strands with a fork, and the garlic is soft and fragrant.

            Remove the squash and garlic from the oven. Once the garlic is cool enough to handle, squeeze the cloves from their skins into a bowl. Mash the roasted garlic with a fork until smooth.

              In a large mixing bowl, scrape the strands from the spaghetti squash using a fork. Add the mashed roasted garlic, Parmesan cheese, red pepper flakes (if using), and lemon zest. Toss well to combine.

                Taste and adjust seasoning with additional salt and pepper, if needed.

                  Serve warm, garnished with chopped parsley and a sprinkle of extra Parmesan, if desired.

                    Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4