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Day 3 Dinner: Spaghetti Squash + Olive Oil, Parmesan & Roasted Cherry

Prep Time:

10 minutes

Cook Time:

35-40 minutes

Serves:

1

Level:

Beginner

About the Recipe

A light and flavorful dish featuring tender spaghetti squash strands tossed with rich olive oil, nutty Parmesan, and sweet roasted cherry tomatoes. This comforting meal is loaded with fiber, healthy fats, and deliciously fresh flavors.

Ingredients

Spaghetti Squash:

  • ½ medium spaghetti squash

  • 1 tablespoon olive oil

  • Sea salt and freshly ground black pepper, to taste


Roasted Cherry Tomatoes:

  • ½ cup cherry tomatoes, halved

  • 1 tablespoon olive oil

  • Pinch of sea salt

  • Pinch of garlic powder (optional for added flavor)


Toppings:

  • 2 tablespoons grated Parmesan cheese (or Pecorino for a sharper flavor)

  • 1 tablespoon extra-virgin olive oil (for tossing)

  • Fresh basil or parsley, chopped (optional for garnish)

Preparation

Roast Spaghetti Squash:

  1. Preheat Oven: Preheat oven to 400°F (200°C).

  2. Prepare Squash: Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle inside with olive oil, sprinkle lightly with sea salt and black pepper.

  3. Roast Squash: Place squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until the flesh is tender and easily shredded with a fork.

  4. Shred Squash: Use a fork to scrape the flesh into spaghetti-like strands and set aside.


Roast Cherry Tomatoes:

  1. Prepare Tomatoes: Place halved cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, and add garlic powder if using.

  2. Roast Tomatoes: Roast in the oven for 12-15 minutes until tomatoes are slightly blistered and caramelized.


Assemble & Serve:

  1. Combine Ingredients: In a large mixing bowl, toss the spaghetti squash with roasted cherry tomatoes, Parmesan cheese, and olive oil.

  2. Garnish & Serve: Transfer to a plate or bowl and garnish with fresh basil or parsley if desired.


Tips to Make it Even Easier:

  • Microwave Shortcuts: Microwave spaghetti squash instead of roasting by placing it cut-side down in a dish with 1 inch of water. Microwave for 8-10 minutes until tender.

  • Pre-Roast Squash: Roast spaghetti squash ahead of time and store in an airtight container for up to 4 days. Reheat and add toppings when ready to serve.

  • Batch Roast Cherry Tomatoes: Roast a larger batch of cherry tomatoes and refrigerate extras for quick use in salads or sides throughout the week.


Simple Flavor Boost Options (Optional):

  • Garlic Butter Drizzle: Melt butter with minced garlic and drizzle over squash for a rich, savory finish.

  • Lemon Zest & Fresh Herbs: Add a sprinkle of lemon zest and fresh basil or parsley for brightness.

  • Pesto Toss (Nut-Free):Toss squash with sugar-free, nut-free basil pesto for an herby, aromatic twist.

  • Chili Flake Heat: Add a pinch of red pepper flakes for a subtle spicy kick.

  • Parmesan Crisps for Crunch: Crumble crispy Parmesan crisps over the top for added crunch and texture.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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