Talley Farms Fresh Harvest



1 spaghetti squash
olive oil


  • Scrub the squash clean
  • carefully cut it into rings. 
  • Remove the seeds using spoon 
  • Brush with olive oil on both sides, sprinkle with salt and pepper 
  • Bake at 400°F for about 30 min. until fork tender and then let it cool.
  • (The above can be done ahead of time.) When ready to serve:
  • Pull the strands of squash away from the peel. 
  • Sprinkle parmesan cheese to the top and put back to oven for another 5 mins
  • Mix butter, olive oil, Italian parsley, & salt in a small pan, heat until butter is melted and warm
  • Pour over the strands of squash mix lightly.  Top with the roasted squash seeds if desired. 
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