Low Carb Spaghetti Squash
Discover the perfect guilt-free comfort food with this Low Carb Spaghetti Squash recipe! This easy, oven-roasted dish transforms tender strands of spaghetti squash into a wholesome pasta alternative, lightly tossed in a rich and fragrant garlic butter sauce. With just a handful of ingredients like fresh parsley and optional Parmesan cheese, this recipe is bursting with flavor while staying keto-friendly and gluten-free. Ready in under an hour, it’s an ideal meal prep option or a satisfying side dish for any weeknight. Whether you’re watching carbs or simply craving a lighter take on pasta, this versatile recipe is sure to become a healthy staple in your kitchen!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 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 and scoop out the seeds using a spoon. Drizzle the inside of each squash half with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet and roast in the preheated oven for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, prepare your garlic butter sauce. Melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn. Remove from heat.
Once the spaghetti squash is cooked, let it cool slightly for 5-10 minutes. Use a fork to gently scrape the flesh of the squash to create spaghetti-like strands.
Transfer the spaghetti squash strands to a large bowl. Pour the garlic butter sauce over the squash and toss to coat evenly. Adjust seasoning to taste with additional salt and pepper, if needed.
Garnish with freshly chopped parsley and, if desired, sprinkle with grated Parmesan cheese for added flavor.
Serve warm and enjoy your low-carb spaghetti squash!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1906 mg | 83% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 24.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1190 mg | 25% | |
*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.
