Roasted Spaghetti Squash

Roasted Spaghetti Squash by

Caroline Taylor


Serves: 4


  • 1 lg. spaghetti squash
  • 4 tbsp. Laura Lynn unsalted butter, melted
  • 1/2 cup Laura Lynn parmesan cheese, grated
  • ¼ tsp. salt
  • ¼ tsp. pepper, or to taste
  • 2 tbsp. fresh Italian parsley, chopped (or 1 tbsp. dried parsley)


  1. Split spaghetti squash lengthwise and lightly sprinkle cut sides with salt and pepper.
  2. Place, cut sides down, on a baking sheet lined with parchment paper.
  3. Bake at 375°F, until the outside skin is slightly brown and squash is soft, but not mushy.
  4. Allow to cool until you can gently scrape out the meat of the squash (It should look like long strands of spaghetti).
  5. Toss the squash with the butter and cheese; serve with a sprinkling of parsley.