Simple roasted spaghetti squash



  •   1 spaghetti sqaush halved and seeded
  •   1/4 cup extra-virgin olive oil, divided
  •   Coarse sea salt and freshly ground pepper
  •   1 tablespoon lemon juice
  •   1/2 cup chopped fresh parsley
  •   1 tbsp rosemary
  •   1 tablespoon of garlic powder
  •   1/2 teaspoon crushed red pepper flakes
  •   3 tablespoon fresh grated pecorino romano (optional)
  •   1 yellow onion, chopped

Step 1

Preheat oven to 450 degrees. Drizzle sqaush flesh with 2 tablespoons olive oil and season with salt, pepper, garlic, and rosemary. Place cut side down on a  greased baking sheet (or pan). Roast until squash is tender when pierced with a fork, about 1 hour.

While squash is roasting - 
sauté yellow onion in 2 tbsp of olive oil until translucent

Step 2

When cool enough to handle, gently scrape sqaush with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 2 tablespoon oil, lemon juice, parsley and  sautéed onions. 
Season with
salt and red-pepper flakes and grated with cheese, if desired.


In good health,