Spaghetti Squash with Parmesan
Discover simplicity and flavor with this Spaghetti Squash with Parmesan recipe, the perfect low-carb, gluten-free alternative to traditional pasta dishes! Roasted to tender perfection, spaghetti squash is transformed into golden, spaghetti-like strands and tossed in a luscious garlic-butter sauce. A generous sprinkle of Parmesan cheese adds depth and richness, while fresh parsley brightens every bite. With only a handful of ingredients and a 10-minute prep time, this healthy and satisfying dish is as easy to make as it is delicious. Ideal as a savory side dish or a light vegetarian main, it's the ultimate comfort food that won't weigh you down. Your family and friends will love this cozy yet nutritious option!
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Recipe Information
Ingredients
- 1 whole spaghetti squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 0.5 cups Parmesan cheese
- 2 tablespoons flat-leaf parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Using a sharp knife, carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and discard them.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Place the squash halves cut side down on the prepared baking sheet and roast in the oven for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, mince the garlic and finely chop the parsley. Set them aside.
Once the squash is done, remove it from the oven and let it cool slightly. Using a fork, gently scrape the flesh to create long, spaghetti-like strands. Transfer the strands to a large bowl.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the spaghetti squash strands to the skillet and toss to coat them evenly in the garlic-butter mixture. Cook for 2-3 minutes to ensure everything is warmed through.
Remove the skillet from the heat and stir in the Parmesan cheese, chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Serve warm, garnished with extra Parmesan cheese or parsley if desired.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 64 mg | 22% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 24.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1192 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.
