Parmesan Spaghetti Squash
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Parmesan Spaghetti Squash
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Parmesan Spaghetti Squash is for those days when you know you need to eat your vegetables, but are craving something a little more indulgent. We take baked spaghetti squash noodles and toss them with a little bit of brown butter, fried thyme, and plenty of chopped walnuts. It’s all tossed with a handful of parmesan cheese for the perfect healthy side to go with just about anything.
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Ingredients
- 2 lb spaghetti squashes
- 2 tbsp + 2 tsp unsalted or salted butter
- 5 prigs fresh thyme
- 1/2 cup walnuts, roughly chopped
- 1/2 cup Parmesan Cheese
Instructions
- Preheat oven to 375 degrees.
- Place squash in the microwave. Cook for 5 minutes. Repeat with the other squash. Use a large chef's knife to cut the very ends off of the squash so they can stand up straight. Use the same knife to cut the squashes down the middle horizontally. (See photo.) Cutting the squash this way will help pull long strands.
- Melt 1 teaspoon butter. Use hands to rub the butter on the inside of the squash. Sprinkle liberally with salt and pepper. Place the squash on a baking sheet, cut-side down. Roast for another 20-25 minutes until the squash easily pulls away from the sides. Be sure you don't overcook the squash, you want the "noodles" to be aldente similar to any other pasta. If you cook the squash too long, the noodles will turn mushy and break.
- While the squash cooks, melt remaining butter in a medium skillet over a low heat. Once the butter melts, increase the heat to medium-high. Swirl the pan until the butter becomes a deep brown and smells nutty. Reduce the heat to low and add the nuts and the thyme springs. It will spit and spatter, just pull the pan off the heat until it calms down. Cook 1-2 minutes until the nuts are toasted and the thyme is fried and crisp. Remove from heat. Remove thyme leaves.
- When the squash is done cooking, use a fork to pull the strands away from the sides. Add the squash to the saute pan. Pull all the leaves off the thyme sprigs and add to the squash. Toss the squash with the butter, nuts and thyme. Add parmesan cheese. Toss again. Season to taste with salt and pepper. Garnish with extra thyme and parmesan.
Nutrition Information
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Serving
1serving
Calories
133kcal
(7%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
134mg
(6%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
228IU
(5%)
Vitamin C
1mg
(1%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6side
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 133kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 134mg | 6% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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