{meatless mondays – roasted spaghetti squash with fresh parmigiano reggiano}

28 Oct


it’s a meatless monday recipe!

spaghetti squash {and all squash} is totally in peak season right now… and it’s one of my absolute favs!  i typically make it just like a pasta and serve it primavera-style with a fresh red sauce… but this time, i wanted to use up my freshly-cut parmigiano reggiano… there is just nothing like it.


simple stuff :

– olive oil, grass-fed butter, lemon, parmigiano reggiano…


and ORGANIC spaghetti squash.

simply chop the spaghetti squash in half length-ways and scoop out the seeds.  brush on a little EVOO if desired, then bake flesh-side down in a preheated 400-degree oven for about 30-40 minutes, depending on size… when you can stick a fork through the skin easily, it’s ready to go…

i always flip it over and let cool for at least 5 minutes… then rake out the “spaghetti” and pile on fresh butter, S&P, and tons of parmigiano reggiano.


i mean, TONS!  heheheheee

add a squeeze of lemon at the end… or don’t.


but DO nom nom!

7 Responses to “{meatless mondays – roasted spaghetti squash with fresh parmigiano reggiano}”

  1. Merilee October 28, 2013 at 7:33 am #

    That sounds divine. I’m making this for dinner tonight!


  2. IntuitionMatters October 28, 2013 at 9:21 am #

    OMG will you be my personal chef?!!


  3. Pacific Merchants October 28, 2013 at 11:59 am #

    Love this. I make spaghetti squash with tomato sauce as well. I’m always happy to see a variation!


    • cooking with audrey October 28, 2013 at 12:03 pm #

      thanks so much for stopping by and taking time to comment! i agree, it’s nice to have variety. this recipe was suggested to me while i was shopping at the market… 🙂


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