Spaghetti Squash Divine
Transform your weeknight dinner routine with Spaghetti Squash Divine, a comforting yet low-carb alternative to traditional pasta dishes. This recipe highlights the natural sweetness of roasted spaghetti squash, which is perfectly paired with a luscious garlic parmesan cream sauce. Infused with aromatic fresh basil and parsley, this dish delivers a rich, herbaceous flavor profile that feels elegant yet effortless. With its golden roasted squash strands tossed in a velvety sauce made from heavy cream, melted butter, and freshly grated parmesan, every bite is creamy, savory, and satisfying. Best of all, it's gluten-free, easy to prepare, and ready in under an hour—ideal for a wholesome yet indulgent family meal or a cozy dinner for two. Whether served on its own or as a side dish, Spaghetti Squash Divine is a show-stopping combination of comfort and sophistication.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves
- 1 cup heavy cream
- 1 cup parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil leaves (chopped)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons optional red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season lightly with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, prepare the garlic parmesan sauce. Mince the garlic cloves finely.
In a medium-sized saucepan over medium heat, melt the butter and remaining 1 tablespoon of olive oil together.
Add the minced garlic to the saucepan and sauté for 1-2 minutes, or until fragrant (be careful not to burn the garlic).
Pour in the heavy cream and stir. Bring the mixture to a gentle simmer over low heat.
Stir in the grated parmesan cheese, salt, black pepper, and optional red pepper flakes. Allow the sauce to thicken slightly, about 3-5 minutes. Remove from heat.
Once the squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
Combine the spaghetti squash strands with the garlic parmesan sauce in a large bowl, tossing gently to coat evenly.
Sprinkle the dish with fresh parsley and basil for garnish.
Serve warm and enjoy the deliciously creamy and herbaceous flavors of Spaghetti Squash Divine.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 214 mg | 72% | |
| Sodium | 6462 mg | 281% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.5 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2923 mg | 225% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1756 mg | 37% | |
*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.
