AuthorHeather BlakeCategoryGluten-free, Vegetarian, VeggiesDifficultyBeginnerTastes just like spaghetti - but better! All veggies, packed with nutrition & flavor. Oven-roasted tomatoes, herbs, Parmesan, and olive oil. Mmmm...
Preheat toaster oven to 375 degrees F OR conventional oven to 400 degrees F.
Cover baking sheet in parchment paper.
Using a large chef's knife, carefully cut squash in half lengthwise. Scoop out seeds. (Roast or discard)
Drizzle olive oil over each half. Place each side cut-side down and bake for 45-55 minutes, until tender.
Remove from oven, use fork to gently scrape squash strands toward center of squash. Sprinkle salt & pepper, Parmesan, diced oven-roasted tomatoes, herbs, and a drizzle of olive oil. Toss with fork and top with a pinch more Parmesan.
Enjoy!!!
Leftovers keep for 1-2 days in the refrigerator. (Not that I've ever encountered that situation though 😉 )
Ingredients
Directions
Preheat toaster oven to 375 degrees F OR conventional oven to 400 degrees F.
Cover baking sheet in parchment paper.
Using a large chef's knife, carefully cut squash in half lengthwise. Scoop out seeds. (Roast or discard)
Drizzle olive oil over each half. Place each side cut-side down and bake for 45-55 minutes, until tender.
Remove from oven, use fork to gently scrape squash strands toward center of squash. Sprinkle salt & pepper, Parmesan, diced oven-roasted tomatoes, herbs, and a drizzle of olive oil. Toss with fork and top with a pinch more Parmesan.
Enjoy!!!
Leftovers keep for 1-2 days in the refrigerator. (Not that I've ever encountered that situation though 😉 )
