Gwynn Galvin of Swirls of Flavor brings a light, vegetable-forward twist to the classic Roman pasta dish! This recipe transforms spaghetti squash into a low-carb, cheesy, and peppery side (or main) that’s perfect for Meatless Monday or a cozy weeknight.
Ingredients:
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1 spaghetti squash (about 2 lb)
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3 Tbsp melted butter, divided
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1/4 cup grated Parmesan cheese
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1 tsp freshly ground tricolor peppercorns (or 1/2 tsp ground black pepper)
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Parmesan shavings (optional, for garnish)
Directions:
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Roast the Squash: Preheat your oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds.
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Prep for Baking: Brush the cut sides with 1 Tbsp of melted butter, then sprinkle with kosher salt and a bit of pepper if you like.
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Bake: Place the squash, cut-side down, on a baking sheet. Roast for about 45 minutes, or until the flesh is tender.
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Shred It: Let the squash cool for 15 minutes, then rake a fork through the flesh to form “spaghetti” strands.
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Mix & Finish: Toss the strands with the remaining 2 Tbsp melted butter, Parmesan, and the ground peppercorns.
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Garnish (Optional): Top with Parmesan shavings for an extra-special touch.
Extra Tips:
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Don’t discard the squash seeds — you can roast them like pumpkin seeds for a tasty snack.
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If you don’t have tricolor peppercorns, plain black pepper works just fine.
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For a dairy-free twist, you could try swapping butter for olive oil.
Gwynn creates easy, family-friendly recipes made with fresh, simple ingredients. Visit swirlsofflavor.com for more!