Ingredients:
- 1 medium spaghetti squash
- 2 tbsp olive oil
- Sea Salt, to taste
- 1/4 cup Parmesan cheese (grated)
Instructions:
- Prepare the Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Roast the Squash: Drizzle the inside of the squash with olive oil and sprinkle with a pinch of Sea Salt. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Shred the Squash: Once roasted, let the squash cool for a few minutes. Use a fork to scrape out the strands of squash into a bowl.
- Toss and Serve: Toss the spaghetti squash with a bit more olive oil, Sea Salt, and grated Parmesan. Serve immediately.
Why Sea Salt?
Sea Salt enhances the natural sweetness of the roasted spaghetti squash, bringing out its rich flavor while complementing the nutty Parmesan cheese. It adds a savory depth to this light and healthy dish.
Serving Tip:
Top with additional Parmesan or a sprinkle of fresh herbs like basil or parsley for added flavor and color.
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