Spaghetti Squash with Onions Garlic and Herbs
Transform your weeknight dinners with this irresistible Spaghetti Squash with Onions, Garlic, and Herbs, a simple yet flavorful low-carb dish that’s perfect as a vegetarian entrée or versatile side. This recipe combines tender roasted spaghetti squash with caramelized onions, fragrant garlic, and a medley of fresh parsley and thyme for a truly aromatic experience. A light drizzle of olive oil and a sprinkle of grated Parmesan create a luscious, savory finish that ties all the ingredients together beautifully. Ready in under an hour and featuring wholesome, everyday ingredients, this gluten-free and nutrient-packed recipe is as easy to prepare as it is satisfying to eat. Whether you're seeking a healthy pasta alternative or a vibrant addition to your weeknight rotation, this dish delivers on both flavor and nutrition.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 3 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash lengthwise and scoop out the seeds using a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and sprinkle with a pinch of salt and pepper. Place the squash 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 fork-tender.
While the squash is roasting, thinly slice the onion and mince the garlic.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-12 minutes, or until they are soft and golden brown.
Lower the heat slightly and add the minced garlic to the skillet. Cook for 1-2 minutes, stirring constantly, to prevent the garlic from burning.
Remove the skillet from heat and stir in the chopped parsley, thyme leaves, salt, and black pepper. Set aside.
Once the squash is done roasting, allow it to cool slightly. Use a fork to scrape the squash flesh into spaghetti-like strands and transfer them to a large mixing bowl.
Add the onion and garlic mixture to the bowl with the spaghetti squash. Toss well to combine.
If desired, sprinkle grated Parmesan cheese over the top before serving. Serve warm and garnish with extra fresh herbs if desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 34.2 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1705 mg | 36% | |
*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.
