Pink Peppercorn Lemon Thyme Roasted Spaghetti Squash

Chef Ryan Wiebe

Servings

4

Prep Time

10 minutes

Cuisine

Modern American

Category

Main Course

Chef Ryan shares his recipe for roasted spaghetti squash - two ways. 

Simply roast the squash with a generous seasoning of our Pink Peppercorn Lemon Thyme citrus-herb blend. 

Or get a little decadent and take that PPLT roasted squash and add in a little cream and a lot of cheese for the perfect side dish.

Check out more side dish inspiration here.

Pink Peppercorn Lemon Thyme Roasted Spaghetti Squash

Ingredients

  • 1 spaghetti squash
  • 2-3 Tbsp Spiceology Pink Peppercorn Lemon Thyme
  • Cooking oil, as needed

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  • 1/2 cup heavy cream
  • 2 Tbsp Parmesan
  • 2 cloves garlic, thinly sliced
  • 3 Tbsp white wine vinegar
  • 1 Tbsp Spiceology Pink Peppercorn Lemon Thyme

Directions

  1. Heat oven to 400°F.
  2. Carefully cut squash in half and remove seeds.
  3. Season with oil, salt and Spiceology Pink Peppercorn Lemon Thyme.
  4. Place squash cut side down and roast for 30-40 minutes until squash is tender with a fork, but not mushy. Let cool until you can handle it without burning yourself.
  5. Use a fork to scrap flesh from squash to form the spaghetti strands and place into a bowl.
  6. From here you can add squash to any sauce or soup you’d like or use the above recipe for a Parmesan cream spaghetti squash.
Recipe Products
Variety Pack
Blend

Pink Peppercorn Lemon Thyme All-Purpose Seasoning

Key Ingredients

Peppercorns Pink, Black Pepper, Thyme Leaves, Lemon