Parmesan Garlic Spaghetti Squash

Simple and delicious, this Parmesan Garlic Spaghetti Squash adds a fabulous low-carb option to any healthy dinner.

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!

PARMESAN GARLIC SPAGHETTI SQUASH INGREDIENTS

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

5 from 2 votes

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Parmesan Garlic Spaghetti Squash

Simple and delicious, this Parmesan Garlic Spaghetti Squash adds a fabulous low-carb option to any healthy dinner.

Course Side Dish

Cuisine American

Keyword Garlic, Parmesan, spaghetti squash

Prep Time 5 minutes

Cook Time 45 minutes

Cool 10 minutes

Total Time 50 minutes

Servings 6

Calories 58 kcal

Author Sherri

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

1. Preheat oven to 350F.
2. 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.)
3. Bake spaghetti squash for 45 minutes, or until a knife is easily inserted through the outer skin.
4. Let squash cool for 10 minutes.
5. Use a fork to then scrape the squash to get the yummy "spaghetti" strand.
6. Heat a large saute pan with the butter and the garlic over medium-low heat for 5 minutes.
7. Add squash strands to the garlic and butter and toss well.
8. Sprinkle with the Parmesan cheese.

Nutrition Facts

Parmesan Garlic Spaghetti Squash

Amount Per Serving

Calories 58 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 4g 20%

Cholesterol 2mg 1%

Sodium 66mg 3%

Protein 1g 2%

Vitamin A 0.7%

Vitamin C 0.4%

Calcium 5.1%

Iron 0.2%

* Percent Daily Values are based on a 2000 calorie diet.

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!!

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