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Roasted Spaghetti Squash with Herbs

Serves 6
Time 45 min
Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. In this recipe, the fresh herbs are roasted with the squash and removed before serving, leaving the subtle, fragrant flavor of rosemary and sage.
Special Diets:
Ingredients
  • 1 1/2 cup gluten-free low-sodium chicken or vegetable broth
  • 2 large sprigs fresh rosemary
  • 2 large sprigs fresh sage
  • 1 (4.0-pound) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil or ghee
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

Preheat the oven to 375°F. Pour broth into a 9x13-inch baking dish.

Bruise rosemary and sage sprigs with the back of a knife and toss into broth.

Arrange squash in dish, cut sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.)

Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl.

Add olive oil, parsley, salt and pepper and toss gently. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup gluten-free low-sodium chicken or vegetable broth
  • 2 large sprigs fresh rosemary
  • 2 large sprigs fresh sage
  • 1 (4.0-pound) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil or ghee
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.