Parmesan Garlic Spaghetti Squash

This low carb, healthy Garlic Parmesan Spaghetti Squash is an easy side dish to serve along side any favorite chicken, steak or fish.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Cool 10

Total Time 50

Servings

Calories 58kcal

Preheat oven to 350° F.
Cut the squash in half, lengthwise. Scrape out the pulp and seeds. (I run a knife all the way around it then scoop it out with a spoon.)
1 medium spaghetti squash
Place the squash flesh side down on a baking sheet for 45 minutes, or until a knife is easily inserted through the outer skin.
Let squash cool for 10 minutes.
Use a fork to scrape the squash out of each half to get the "spaghetti" strands.
Heat a large sauté pan, add the butter and heat over medium-low heat until melted. Then add garlic and cook the garlic for 2-3 minutes, stirring often until fragrant.
2 cloves garlic, 2 tablespoons butter
Add the spaghetti squash strands to the garlic butter sauce and toss well.
Sprinkle the grated parmesan cheese over the top
¼ cup parmesan cheese, Salt and pepper to taste

Use different cheeses: Substitute Parmesan with Pecorino Romano or Gruyère, feta or goat cheese.

Spicy kick: Add a pinch of red pepper flakes or sriracha sauce for some heat.