Garlic Parmesan Spaghetti Squash

Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! 410 calories.

Garlic Parmesan Spaghetti Squash - Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It's simple, healthy and low-carb! 410 calories.

I really need a bowl of this, stat.

Garlic Parmesan Spaghetti Squash - Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It's simple, healthy and low-carb! 410 calories.

Don’t get me wrong. The eclairs are killer here but I’m sure I’ve packed on an extra 10-15 pounds in the last 3 days.

Yes, I’ve been eating just about that much. I mean, have you tried the baguettes out here? You won’t be able to stop.

So this spaghetti squash will be making an appearance on my table on the daily the minute I’m back.

It’s low-carb, and it has all of my favorite ingredients – butter, garlic and plenty of freshly grated Parmesan cheese.

Garlic Parmesan Spaghetti Squash - Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It's simple, healthy and low-carb! 410 calories.

You know it’s a winning combination, and you can add your protein of choice for a full-rounded meal. My personal favorite is this grilled chicken.

Garlic Parmesan Spaghetti Squash

Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! 410 calories.

Ingredients:

  • 8 tablespoons unsalted butter, divded
  • 3 cloves garlic, minced
  • 1/4 cup vegetable broth
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

For the spaghetti squash

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
  7. Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  8. Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
  9. Serve immediately, topped with Parmesan and garnished with parsley, if desired.

*The squash can be placed in the microwave for 2-5 minutes for easier slicing.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 409.9 Calories from Fat 315
% Daily Value*
Total Fat 35.0g 54%
Saturated Fat 18.1g 91%
Trans Fat 1.3g
Cholesterol 70.0mg 23%
Sodium 269.4mg 11%
Total Carbohydrate 21.1g 7%
Dietary Fiber 3.1g 12%
Sugars 0.2g
Protein 7.3g 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.