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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
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Cool
10
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
58
kcal
Author
Sherri Hagymas
Ingredients
1
medium
spaghetti squash
¼
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
Calories:
58
kcal
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Cholesterol:
2
mg
|
Sodium:
66
mg
|
Vitamin A:
35
IU
|
Vitamin C:
0.3
mg
|
Calcium:
51
mg