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Roasted spaghetti squash with butter and cheese

Gardens (and grocery stores) are overflowing with fall’s favorite veggie: squash. There are tons of things you can do with it, but this is one of our favorite recipes. The stringy flesh of spaghetti squash looks and tastes like spaghetti, especially when roasted and garnished with Parmesan cheese. You can also top the strands of spaghetti squash with homemade tomato sauce.



Serves 6 to 8


1 medium spaghetti squash, about 3 pounds

3 tablespoons olive oil

1 teaspoon coarse sea salt

2 tablespoons salted butter

2 tablespoons finely chopped flat-leaf parsley

¼ cup grated Parmesan cheese



1. Preheat the oven to 375ºF.

2. Cut the spaghetti squash in half lengthwise. Place the halves, cutside up, on a baking sheet. Drizzle the olive oil evenly over the squash. Sprinkle each half with ½ teaspoon of the salt. Roast until the squash is tender, about 1½ hours. Let stand until the squash halves are cool enough to handle.

3. Use a large spoon to scoop up the cooked squash, working across each half rather than lengthwise. The flesh should separate into strands. Put the strands in a large bowl. Add the butter and parsley and toss until the butter has melted. Sprinkle with the cheese before serving.
Recipe reprinted with permission from Chronicle Books. For more farm-fresh recipes, check out At the Farmers’ Market with Kids by Leslie Jonath and Ethel Brennan, out now.


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