Fresh oysters with fennel in a seasonal side dish or starter.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (2 pound) spaghetti squash, halved and seeded
- 2 tablespoons extra-virgin olive oil, or as needed
- ½ teaspoon salt
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Reviews
Very easy and taste great!
I love spaghetti squash served simply, with just butter and Parmesan cheese. I did cook it a bit longer as I like mine softer. The hardest part of this is cutting the squash. Ask the employees in the produce section to take your whole squash in the back and halve it for you. It’ll save your fingertip.
Added Steve’s Hot salt instead of regular salt. Needed to cook longer than 20 minutes. Mixed in pasta sauce – delish!
Easy. Needed a little more seasoning but great.
I really liked this! My only thing was that it wasn’t done in the time it said, which was fine…everyone’s oven is different. I put it cut side down to finish cooking and got a few char marks, which I love. I’m topping mine with sauce with sausage added…can’t wait! Thanks for sharing
The cooking method and time is spot on. I love the roasted nutty flavor when prepared this way. A lot of extra liquid does accumulate inside the squash which I needed to drain before serving. I would have liked a bit more flavor/seasonings, but that’s easy enough to tailor to your own preferences.
Followed recipe as written and the spaghetti squash was cooked perfectly. I served mine with extra cheese on top.