The Well Dressed Kitchen

Spaghetti Squash

Spaghetti Squash With Zucchini + Basil and Parmesan

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Spaghetti Squash with Zucchini + Basil and Parmesan is a great transition recipe from Summer to Fall. The days are getting shorter, the nights are drawing in, and Autumn is officially upon us. Despite my desire to prolong Summer, it looks, feels and smells like Autumn and I am starting to make a shift from Summer dishes to Fall inspired dishes.

Spaghetti Squash With Zucchini + Basil And Parmesan

I was inspired to create this recipe when I found these colorful zucchini at the Farmer’s Market this past Tuesday along with Fresh Basil. The basil smelled so amazing and tasted even better. At first, I intended to use Pasta but with all the fresh squash this time of year, I couldn’t help myself and used Spaghetti Squash for this recipe.

This dish is gluten-free, makes a great side or even a vegetarian meal.

Fresh Zucchini

Instructions:

Start by roasting the squash. Click here for step-by-step instructions on How to Roast The Perfect Spaghetti Squash.

Heat the olive oil in a large skillet over high heat, then add the zucchini and red pepper. Allow to cook for a few minutes until veggies start to soften, add the garlic and corn. Continue to cook for 2 to 3 minutes and finish with the juice of a lemon. Once the veggies are soft remove from heat and immediately stir in prepared spaghetti squash, basil, and parmesan cheese. Top with more basil and cheese before serving.

Make this Dish a Meal:

This dish would be so good with sautéed shrimp on top or grilled chicken. Click here for my Skillet Lime Shrimp Recipe.

Spaghetti Squash With Zucchini + Basil and Parmesan
 
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Recipe type: Dinner, Side
Prep time: 
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Total time: 
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Ingredients
  • 1 Spaghetti Squash
  • 3 Zucchinis, stems removed and quartered
  • 1 red pepper, diced
  • 2 ears corn, shucked and cut off the cob (you can use frozen or canned)
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and minced
  • 1 lemon, juice of
  • ¼ cup fresh basil, leaves only and roughly chopped
  • ¼ cup parmesan cheese, grated (plus more for topping)
  • Salt and Pepper, to taste
Instructions
  1. Roast spaghetti squash. Heat olive oil in a large skillet over medium-high heat, then add the zucchini and red pepper. Allow to cook for a few minutes until veggies start to soften.
  2. Add the garlic and corn.
  3. Continue to cook for 2 to 3 minutes. Then squeeze the juice of a lemon on top.
  4. Once the veggies are soft remove from heat, stir in prepared spaghetti squash and immediately combine with basil and parmesan cheese.
  5. Top with more basil and cheese before serving.

 

Spaghetti Squash With Zucchini + Basil And Parmesan

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

MORE FALL INSPIRED RECIPES:

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies

Roasted Butternut Squash And Carrot SoupPumpkin Spice GranolaSpaghetti Squash Boat with Roasted Veggies

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

How to Roast The Perfect Spaghetti Squash

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Spaghetti squash is a low-carb option to replace noodles. People can be hesitant to try it because they are unsure how to cook it. There are many different ways to cook spaghetti squash, but my preference is to roast it in the oven. Flavor with a little olive oil and salt and pepper and you can eat the whole bowl of squash guilt free. 

How To Roast The Perfect Spaghetti Squash

I use spaghetti squash in so many of my meals. By roasting the squash and scraping the insides with a fork you get pasta like strands. Spaghetti squash is low in calories and carbs and is a healthy, guilt free alternative to regular pasta.

I always have a squash on hand. It’s fairly inexpensive to buy and it lasts for months on your counter. I even cook it for meal prep and keep in my refrigerator for up to 5 days. There are so many ways to incorporate spaghetti squash into your meals or simply serve as a side.

If you have always wanted to try spaghetti squash, but you weren’t sure how to cook it, I am here to help. Here are the steps to roasting the perfect spaghetti squash.

How to cut Spaghetti Squash:

Start by cutting off both ends of the squash. Next, stand the squash on its end and cut in half lengthwise. Scoop out the seeds using a spoon and discard of the seeds.

Perfect Spaghetti Squash Perfect Spaghetti Squash Perfect Spaghetti Squash Perfect Spaghetti Squash

How to season the Spaghetti Squash:

Place the squash skin side down on a baking sheet. For easy clean up, cover the baking sheet with aluminum foil. Drizzle the squash with a generous amount of olive oil. I recommend a tablespoon for each side. Rub the oil all over the squash making sure the whole squash is covered in oil. Next sprinkle with salt and pepper.

How to roast the perfect spaghetti squash

How to roast Spaghetti Squash in oven:

Put the two halves face side down on the baking sheet. Place the baking sheet in the preheated oven at 400 degrees F for up to 45 minutes depending on the size of the squash. A larger squash will need 45 minutes, but smaller sizes should cook in 35 to 40 minutes.

How To Roast The Perfect Spaghetti Squash

Check to see if the squash is done by pulling a few strands out of the squash and taste them. The strands should be easy to pull out and soft. If you want them softer, cook a little longer. Allow squash to cool and then scrape out spaghetti like strands with a fork and put in a bowl. Serve immediately.


How to Roast The Perfect Spaghetti Squash
 
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • 1 spaghetti squash
  • 2 to 3 tbsp olive oil
  • salt and pepper, to taste
  • garlic salt, to taste
Instructions
  1. Pre-heat the oven to 400 degrees F. Line a large sheet pan with aluminum foil and set aside.
  2. Cut the ends off spaghetti squash and then cut in half lengthwise.
  3. Scoop out all seeds using a spoon and discard the seeds.
  4. Lay both sides of the squash flesh side up and drizzle with olive oil, salt and pepper and garlic salt.
  5. Turn squash flesh side down on foil covered sheet.
  6. Bake for 40 minutes.
  7. Allow to cool and then scrape out spaghetti like strings using a fork.
  8. Serve.

How To Roast The Perfect Spaghetti Squash

Spaghetti Squash Recipes:

Spaghetti Squash With Zucchini + Basil And Parmesan

Spaghetti Squash + Zucchini + Basil + Parmesan

Spaghetti Squash Bowls with Roasted Veggies

Spaghetti Squash Bowls + Roasted Veggies

 

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THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗