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Pink Peppercorn Lemon Thyme Roasted Spaghetti Squash

  • Difficulty Easy
  • Time 1 hour
Pink Peppercorn Lemon Thyme Roasted Spaghetti Squash

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.

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Spiceology Pink Peppercorn Lemon Thyme Roasted Squash

Pink Peppercorn Lemon Thyme Roasted Spaghetti Squash

  • Author: Chef Ryan Wiebe
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 24 servings 1x

Ingredients

Scale

Optional Parmesan Cream sauce:


Instructions

  • Heat oven to 400°F. 
  • Carefully cut squash in half and remove seeds. 
  • Season with oil, salt and Spiceology Pink Peppercorn Lemon Thyme. 
  • 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. 
  • Use a fork to scrap flesh from squash to form the spaghetti strands and place into a bowl. 
  • 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. 

Used in this Recipe

Lemon pepper no salt seasoning blend

Pink Peppercorn Lemon Thyme All-Purpose Seasoning

$14.95 - $22.99

Size

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🚚 Free shipping on orders $49.99+ within the contiguous US

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