There’s something magical about spaghetti squash for kids (and grown-ups, too!), about the way the strands instantly shred to look like spaghetti noodles. It always felt a bit to me like Strega Nona’s bubbling pasta pot! This recipe gets a kid-friendly hit of flavor from garlic and herbs.
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 minced garlic clove
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup vegan Parmesan shreds
- Place the spaghetti squash on a baking dish and pierce several times with a fork. Bake at 350 degrees F for 90 minutes. Let cool slightly, then cut in half. Scoop out the seeds and use a fork to rake the rest of it into strands. Transfer to a large bowl.
- Once the squash has cooled slightly, heat the olive oil in a small saucepan over medium-high heat. Add the garlic, basil, and oregano; cook for 2 minutes.
- Add the garlic mixture and the Parmesan to the spaghetti squash, tossing to coat.
If you prefer, serve the squash topped with marinara sauce to look even more like real spaghetti!