Garlic Parmesan Spaghetti squash
This garlic parmesan spaghetti squash is a simple recipe that’s healthy and low-carb. Roasted spaghetti squash is tossed in garlicky butter with ground black pepper and fresh parmesan cheese. It’s a simple side dish to compliment any protein!
Ingredients
- 1 medium spaghetti squash about 2- 3 pounds
- 1 ½ Tablespoons unsalted butter
- 2-3 garlic cloves minced
- Ground black pepper to your liking
- 1/3 cup plus more for garnish fresh parmesan cheese grated
- Parsley to garnish optional
Instructions
- Preheat the oven to 400°F. Use a fork to prick the squash all over so the steam can vent. Place in a baking dish and bake 45 minutes to 1 hour or until soft. Spaghetti squash is done when you can easily pierce a fork through the skin.
- Remove from the oven and let rest until cool enough to handle.
- Once cool enough to handle, cut squash in half the long way. Scrap and scoop out all the seeds and discard. Using a fork, scrape flesh in strings into a bowl. Set aside
- Heat a large skillet over low to medium heat. Once hot add the butter. Once the butter is completely melted, add the garlic stirring frequently, until fragrant (about 1 minute, don’t want the garlic to start to burn). Add the spaghetti squash to the pan and stir to combine. Add 1/3 cup fresh grated parmesan cheese and stir to combine.
- Season with black pepper to your liking. Garnish with parsley (optional) and parmesan cheese. Enjoy!
Nutrition Facts
per serving (makes ~3 servings for a small/medium squash)
145 Calories, 9 gram fat, 6 gram protein, 11 gram total carbohydrate, 2 grams of fiber, 4 gram sugar, 176 mg sodium Notes:
Cooking time will vary pending size of the spaghetti squash. Start checking it at 45 minutes. You know it’s done when a fork should easily go through the skin. Pending the size of the spaghetti squash you may have to adjust the butter, seasoning, and parmesan to your liking.
145 Calories, 9 gram fat, 6 gram protein, 11 gram total carbohydrate, 2 grams of fiber, 4 gram sugar, 176 mg sodium Notes:
Cooking time will vary pending size of the spaghetti squash. Start checking it at 45 minutes. You know it’s done when a fork should easily go through the skin. Pending the size of the spaghetti squash you may have to adjust the butter, seasoning, and parmesan to your liking.