Garlic Parmesan Spaghetti Squash

Name: Garlic Parmesan Spaghetti Squash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 3 cloves garlic; ¼ cup vegetable broth; ½ cup freshly grated parmesan; 2 tablespoons chopped fresh parsley leaves; 1 2-3 pounds spaghetti squash; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper

User Reviews

4.9

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Course
Main Course
Cuisine
American

Garlic Parmesan Spaghetti Squash

Iris Warren

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Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! 410 calories.

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Ingredients

Servings

8 tablespoons unsalted butter divded
3 cloves garlic minced
¼ cup vegetable broth
½ cup freshly grated parmesan
2 tablespoons chopped fresh parsley leaves

For the spaghetti squash

1 2-3 pounds spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste

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Instructions

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.
Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
Serve immediately, topped with Parmesan and garnished with parsley, if desired.