Parmesan Garlic Spaghetti Squash
Simple and delicious, this Parmesan Garlic Spaghetti Squash adds a fabulous low-carb option to any healthy dinner.
- 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
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.
Calories: 58kcal | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 66mg | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 51mg