Parmesan Squash

By cindygwest

Roasted spaghetti squash tossed with Parmesan and fresh sage makes a taty and satisfying pasta stand-in.

Ingredients

• 1 spaghetti squash (3 lb), halved lengthwise, seeds removed
• 4 t. extra-virgin olive oil, divided
• 1/4 cup grated Parmesan cheese
• 1 T. chopped fresh sage
• Salt and black pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.

Brush cut sides of squash with 1 t. oil and place, cut side down, on a baking sheet. Roast squash until fork-tender, about 1 hour. Remove squash from oen and let cool 10 minutes.

Scrape squash with a fork to remove flesh in long strands. Toss squash strands with remaining 3 t. oil, Parmesan and sage; season with salt and pepper.