Simple food is my favorite, especially during Fall when I’m busy baking and preparing for all things holiday-driven. I need quick little meals that I can make for myself and fiancé AND that are also delicious. Spaghetti squash may be my favorite out of all of the squashes because it’s light and so flavorful. I love to roast it cut side up so it looses some of its moisture. Then with a bit of lemon juice and salt, I will top it off with some savory Parmesan and fresh Italian parsley.

This is such a quick, hands-off dish. Serve it with a side of protein- salmon, chicken or tofu. I’m pretty sure I ate this every single day last Fall and I definitely intend to repeat that this season! Let me know if you give it a try.

Spaghetti Squash

With a bit of lemon juice and salt, roasted spaghetti squash could easily be your go-to meal. Sprinkle some Parmesan and Italian parsley too! (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 1 spaghetti squash, halved 
• Juice from 1/2 lemon
• Salt
• 2 to 3 tablespoons finely grated Parmesan-Reggiano cheese
• 1 tablespoon minced Italian parsley, as garnish

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the halves of spaghetti squash cut side up. Transfer to the oven to roast for about 30 to 40 minutes, until tender with a fork. 
2. Remove from the oven and allow to cool for 5 to 7 minutes, until you can handle them. Using a fork, remove the seeds and discard. Scrape out the spaghetti squash from both halves and dump it onto the parchment paper. 
3. Sprinkle it with a few pinches of salt and squeeze lemon juice over the spaghetti squash. Give it a good mix and then transfer it back to the oven to dry out a bit, about 10 minutes. Divide amongst plates and then top with parmesan and Italian parsley. Serve immediately. 

Yield: Serves 2 to 4

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.