Ingredients:

  • 1 medium spaghetti squash (about 2 lbs/900g)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced (approx. 1 tbsp)
  • 1/4 cup grated Parmesan cheese (25g), plus more for serving
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Carefully cut the spaghetti squash lengthwise. Scoop out and discard the seeds.
  3. Drizzle each half with olive oil, then sprinkle with minced garlic, oregano, basil, salt, and pepper.
  4. Place the squash cut-side down on the prepared baking sheet. Roast for 40-45 minutes, or until the squash is easily pierced with a fork.
  5. Remove from the oven and let cool slightly. Use a fork to shred the squash into spaghetti-like strands.
  6. Transfer the shredded squash to a large bowl. Add the Parmesan cheese. Toss gently to combine.
  7. Serve immediately, garnished with extra Parmesan cheese and fresh parsley (if desired).