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.
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