Roasted Spaghetti Squash

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 400°F.
2. Cut the squash in half lengthwise and scoop out the seeds. Rub the cut sides of the squash with olive oil and season with salt and pepper.
3. Place squash cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the squash is tender and can easily be pierced with a fork.
4. Remove from the oven and let cool for a few minutes. Using a fork, scrape the squash to create spaghetti-like strands.
5. In a small bowl, mix together the garlic, rosemary, thyme, and parsley. Sprinkle the mixture over the squash and toss to combine.
6. Serve the roasted spaghetti squash warm.

Interesting Facts

• Spaghetti squash is an excellent source of vitamin A, vitamin C, and fiber.
• The squash can be stored in the refrigerator for up to two weeks.
• Spaghetti squash can be used in a variety of dishes such as casseroles, soups, and salads.