Parmesan Crusted Spaghetti Squash Boats

• 1 large spaghetti squash
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. 3 Place the squash halves cut-side down on the baking sheet and bake for 30 minutes.
4. 4 In a small bowl, mix Parmesan, 1 tablespoon olive oil, garlic powder, and oregano.
5. 5 Use a fork to gently scrape the squash flesh into strands. Season with salt and pepper.
6. 6 Evenly sprinkle the Parmesan mixture over the squash strands.
7. 7 Drizzle the remaining 1 tablespoon olive oil over the top.
8. 8 Return to the oven and bake for an additional 10-15 minutes until the cheese is golden and crispy.
9. 9 Garnish with parsley before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Fork
• Measuring cups and spoons

Variations

• Add cooked shrimp or chicken for a protein boost.

Substitutions

• Substitute almond flour for a lower-carb crust.

Pairings

• Pairs well with a light white wine or a sparkling water with lemon.

Nutrition

Tips

• For extra flavor, toast the Parmesan mixture in a skillet before topping the squash.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a simple arugula salad.
• Pair with a side of roasted vegetables.

FAQ