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Parmesan Basil Spaghetti Squash

Spaghetti squash is one of those vegetables that can be incredibly simple—and incredibly good—with just a few quality ingredients.
In this easy recipe, roasted spaghetti squash is tossed with extra-virgin olive oil, freshly grated Parmesan, fresh basil and plenty of black pepper. The olive oil and Parmesan give the squash richness, while fresh basil keeps everything bright.
It makes an easy vegetable side dish for chicken, fish or meatballs, or you can add a protein and turn it into a light meal. And when you don't have time to roast the squash, I've included an Instant Pot shortcut that can get it cooked in a fraction of the time.
If you're serving this as a meal rather than a side dish, add a meaningful source of protein such as white beans, chicken, shrimp, salmon or turkey meatballs to make it more satisfying.
Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword easy, gluten free, plant based
Servings 4

Ingredients

  • 1 medium spaghetti squash about 2½–3 pounds
  • 2 tablespoons extra-virgin olive oil divided
  • ½ teaspoon sea salt divided
  • Freshly ground black pepper
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup loosely packed fresh basil leaves thinly sliced
  • Optional: pinch of red pepper flakes

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Prepare the squash. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy center with a spoon.
  • Season. Brush the cut sides with 1 tablespoon of the extra-virgin olive oil and season with about half of the salt and several grinds of black pepper.
  • Roast. Place the squash halves cut-side down on the baking sheet. Roast for approximately 30–40 minutes, depending on the size of your squash. It’s ready when the flesh is tender enough to separate easily into strands with a fork but isn’t mushy.
  • Create the “spaghetti.” Let the squash cool just enough to handle. Turn the halves over and use a fork to gently pull the flesh into spaghetti-like strands.
  • Finish. Drizzle the squash with the remaining tablespoon of EVOO. Add the Parmesan, remaining salt and freshly ground pepper and gently toss everything together.
  • Add the basil. Finish generously with fresh basil and, if you like a little heat, a pinch of red pepper flakes.
  • Serve directly in the squash halves for a simple but beautiful presentation.

Notes

  • Calories: ~175
  • Protein: ~6 g
  • Carbohydrates: ~17 g
  • Dietary Fiber: ~4 g
  • Total Fat: ~11 g
  • Saturated Fat: ~3 g
  • Total Sugars: ~6 g
  • Sodium: ~350 mg
Nutrition information is an estimate and will vary based on the size of the squash and brands of ingredients used.

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