Spaghetti Squash with Parmesan Cheese
Transform your dinner table with this wholesome and flavor-packed *Spaghetti Squash with Parmesan Cheese*, a low-carb twist on comfort food that doesn’t skimp on taste. This easy-to-make recipe highlights the natural sweetness of roasted spaghetti squash, complemented by the rich, nutty flavors of freshly grated Parmesan cheese. A quick sauté of garlic in olive oil infuses the dish with aromatic depth, while a sprinkle of fresh parsley adds a vibrant finish. Perfect as a light main course or a satisfying side dish, this recipe requires just 10 minutes of prep time and bakes to golden, fork-tender perfection in about 40 minutes. Whether you’re embracing a healthy lifestyle or seeking a gluten-free alternative to pasta, this delightful dish will become a household favorite. Don't forget to garnish with extra Parmesan for that irresistible cheesy touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2-3 lbs) spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 cups (freshly grated) Parmesan cheese
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with a pinch of salt and black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper or aluminum foil.
Bake for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is baking, finely mince the garlic and chop the parsley.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the garlic for 1-2 minutes, until fragrant but not browned.
Remove the spaghetti squash from the oven and let cool slightly. Use a fork to scrape out the flesh into long spaghetti-like strands.
Add the spaghetti squash strands to the skillet with the garlic and toss to combine.
Stir in the Parmesan cheese and chopped parsley, and season with the remaining salt and pepper to taste.
Serve the spaghetti squash warm as a side dish or a light main course, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 28.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1399 mg | 30% | |
*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.
