Spaghetti Squash

Ingredients

• 3 pounds spaghetti squash – halved lengthwise and seeded
• 2 tbsp olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 2 tbsp fresh parsley – chopped
• parmesan cheese – finely grated (for serving)
• red pepper flakes – to sprinkle (for serving)

Instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment for easy cleanup.
2. Halve the spaghetti squash lengthwise and scoop out the seeds with a spoon.
3. Rub the cut sides with olive oil and season evenly with the kosher salt and black pepper. Place the halves cut-side down on the baking sheet.
4. Roast until the skin yields easily to a knife and the flesh separates into strands when scraped with a fork, 40–50 minutes depending on size.
5. Flip the halves cut-side up and let rest 5–10 minutes to release steam, then use a fork to scrape the flesh into long strands in the shell or into a bowl.
6. Toss the warm strands with the fresh parsley. Serve hot with parmesan cheese and red pepper flakes (for serving).