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10 minutes
55 minutes
70 minutes
- 1 (2 pound) spaghetti squash, halved and seeded
- 2 tablespoons extra-virgin olive oil, or as needed
- 0.5 teaspoon salt
- 2 tablespoons grated Parmesan cheese
- Heat your oven to a toasty 425 degrees F (220 degrees C).
- Drizzle olive oil over both sides of the squash, season with salt, and arrange cut-side up in a baking pan. Seal with aluminum foil to trap flavors.
- Roast in the preheated oven for 20 minutes, then uncover and continue roasting until tender for about 35 more minutes. Allow to cool slightly for 5 minutes. Scrape the squash flesh into a large bowl and toss with Parmesan cheese using a fork.
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