Buttered Spaghetti Squash
Discover the simple elegance of Buttered Spaghetti Squash, a low-carb, gluten-free alternative to traditional pasta that's bursting with rich, buttery flavor. This easy-to-make dish starts with tender, roasted spaghetti squash strands, effortlessly pulled into a pasta-like texture. Tossed in a fragrant garlic butter sauce and brightened with fresh parsley, this recipe is a delightful combination of earthy and savory flavors. For an optional touch of indulgence, sprinkle on grated Parmesan cheese for a salty, nutty finish. Ready in under an hour with minimal prep, Buttered Spaghetti Squash makes a healthy, versatile side dish or a light main course that the whole family will love. Perfect for anyone looking for comfort food with a healthy twist, this recipe is a must-try for your next dinner!
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them or save for roasting later.
Drizzle the cut sides of the squash with olive oil and season evenly with salt and black pepper.
Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, until the squash is tender when pierced with a fork.
While the squash is roasting, heat the butter in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant and lightly golden. Remove from heat and set aside.
When the squash is done roasting, let it cool for 5-10 minutes until it's easy to handle. Use a fork to scrape the flesh into spaghetti-like strands.
Place the spaghetti squash strands into a large mixing bowl. Pour the garlic butter over the strands and toss to coat evenly.
Sprinkle the parsley over the squash and toss again. Taste and adjust seasoning with additional salt and pepper if needed.
If desired, sprinkle grated Parmesan cheese over the top before serving for an extra savory kick.
Serve warm as a side dish or light entrée. Enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
