Roasted Spaghetti Squash Recipe

Prepare and roast squash

Preheat oven to 400°F (200°C). Using a sharp chef's knife, halve the spaghetti squash lengthwise. Use a spoon to remove seeds and stringy pulp. Brush cut sides with 2 tbs olive oil and season evenly with 1 tsp salt and 1/2 tsp black pepper. Place squash cut-side down on a parchment-lined baking sheet. Roast until tender and strands pull away easily with a fork, about 35–45 minutes depending on size. Remove from oven and let cool 5 minutes, then use a fork to scrape the flesh into strands into a large mixing bowl, leaving shells on the baking sheet if you want to crisp or serve in them.

Prepare vegetables

While squash roasts, trim the woody ends from the asparagus and cut spears into 1–1.5 inch pieces. Slice mushrooms if not pre-sliced. Halve grape tomatoes lengthwise.

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add mushrooms and sauté 3–4 minutes until they begin to brown and release liquid. Add asparagus pieces and cook 3–4 minutes until bright green and slightly tender but still crisp. Add grape tomatoes and cook 2 minutes just to warm and soften; they should keep some shape. Season mixture with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.

Combine with squash

Add the sautéed vegetable mixture to the bowl with scraped spaghetti squash strands. Toss gently to combine so vegetables distribute through the strands.

Fold in grated parmesan (1/2 cup) while squash and vegetables are still warm so it melts slightly. Taste and adjust seasoning—add up to 1 tsp more salt or a pinch more pepper if needed. If desired, stir in 1 tsp lemon juice to brighten flavors.

Transfer to a serving platter or back into the squash shells. Drizzle chimichurri (1/4 cup) evenly over the top or serve on the side for guests to add. Sprinkle chopped parsley if using. Optionally shave a little extra parmesan over the top.

Serve warm as a vegetarian main or hearty side. Leftovers keep in an airtight container in the refrigerator for 3–4 days; reheat gently in a skillet or oven to avoid sogginess.