Simple and delicious, this Parmesan Garlic Spaghetti Squash adds a fabulous low-carb option to any healthy dinner.
Parmesan Garlic Spaghetti Squash
Finding new and different side dishes that are simple and delicious make me squeal with happiness. This Parmesan Garlic Spaghetti Squash is one of those.
It’s another fabulous low-carb substitute for pasta, rice or potatoes. It’s mild in flavor and has a nice little “al dente” texture.
All you have to do is cut the squash in half and roast in at 350 degrees for 40 minutes until it’s tender to cut into with a knife. Then simply scrape the insides into a bowl and use them however you wish. (You can also cook the entire squash without cutting it in half as well if you have a little more time. It takes about 1 hour and 30 minutes.)
Saute a little garlic in coconut oil, toss in the spaghetti squash, then sprinkle on a little parmesan. Voila!
Ingredients for Parmesan Garlic Spaghetti Squash
1 medium spaghetti squash (3-4 lbs)
1/4 cup shredded Parmesan cheese
2 cloves garlic, finely minced
2 tablespoons coconut oil or butter
Salt and pepper to taste
How to Make Parmesan Garlic Spaghetti Squash
Preheat oven to 350F.
Cut then ends off the squash and then cut it in half, lengthwise.
Scrape out the pulp and seeds. (I run a knife all the way around it then can easily scoop it out.)
Bake spaghetti squash for 45 minutes, or until a knife is easily inserted through the outer skin.
Let squash cool for 10 minutes.
Use a fork to then scrape the squash to get the yummy “spaghetti” strand.
Heat a large saute pan with the butter and the garlic over medium-low heat for 5 minutes.
Add squash strands to the garlic and butter and toss well.
Sprinkle with the Parmesan cheese.
If you prefer a softer texture, cover the pan and saute for 2-3 more minutes.
ENJOY!!
Try these other easy healthy Side Dishes too!
Garlic Parmesan Roasted Broccoli
Parmesan Garlic Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1/4 cup shredded Parmesan cheese
- 2 cloves garlic finely minced
- 2 tablespoons coconut oil or butter
- Salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Cut squash in half, lengthwise. Scrape out the pulp and seeds. (I run a knife all the way around it then can easily scoop it out.)
- Bake spaghetti squash for 45 minutes, or until a knife is easily inserted through the outer skin.
- Let squash cool for 10 minutes.
- Use a fork to then scrape the squash to get the yummy "spaghetti" strand.
- Heat a large saute pan with the butter and the garlic over medium-low heat for 5 minutes.
- Add squash strands to the garlic and butter and toss well.
- Sprinkle with the Parmesan cheese.
Nutrition
Rita says
The most difficult part was cutting the squash in half! Easy and delicious, I did substitute olive oil for the coconut oil.
nba 2k16 mt buy says
Quite interesting….look forth to visiting again.|
Jessica says
I have wanted to try squash spaghetti for so long! I need to try it! Pinned and shared!
Thao @ In Good Flavor says
This looks delicious! I like spaghetti squash and should start using it more often.
Diana Rambles says
We love spaghetti squash! I’ll be making this soon!
Jillian Hudson says
This is a great recipe!
Debra Needles says
I pinned this. We love spaghetti squash at our house…in fact I have 2 on the counter right now! We usually make them with butter and a little brown sugar, but this looks like a yummy alternative. Just wish those things weren’t so darn hard to cut open!
Candace says
This looks delicious! Spaghetti squash is one of the only vegetables my son will eat so I make it often :). I’ll definitely have to try this version. Pinning!