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Garlic Parmesan Spaghetti Squash

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
  7. 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.
  8. Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
  9. Serve immediately, topped with Parmesan and garnished with parsley, if desired.

Notes

  • *The squash can be placed in the microwave for 2-5 minutes for easier slicing.