Name: Pink Peppercorn Lemon Thyme Roasted Spaghetti Squash
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 spaghetti squash; 2-3 Tbsp Spiceology Pink Peppercorn Lemon Thyme; Cooking oil, as needed; 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

Ingredients

Scale

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

Optional Parmesan Cream sauce:

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

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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.