A delightful twist on the classic roasted spaghetti squash recipe, featuring a blend of savory flavors and a touch of creativity.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them.
Use a sturdy spoon to make removing seeds easier.
Place the squash halves cut-side up in a baking dish.
Ensure the halves are stable to avoid tipping during roasting.
Slice the garlic thinly and distribute the slices evenly across the squash halves.
Thin slices of garlic will infuse the squash with a rich flavor.
Drizzle olive oil over the squash and season generously with salt and pepper.
Ensure the oil and seasoning are evenly distributed for consistent flavor.
Roast the squash in the oven for 35-40 minutes, or until the flesh is tender and easily separates into strands with a fork.
Check for doneness by gently pulling the strands with a fork.
Remove the squash from the oven and let it cool for 10 minutes.
Cooling makes it easier to handle and prevents burns.
Use a fork to scrape the flesh of the squash into strands. Mix in the grated parmesan cheese.
Mixing the cheese while the squash is warm helps it melt and blend evenly.
Serve the squash strands warm, garnished with additional cheese if desired.
Serve immediately for the best flavor and texture.
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