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
- ¼ cup vegetable broth
- ½ 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
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- 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.
- Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
- Serve immediately, topped with Parmesan and garnished with parsley, if desired.
Notes
*The squash can be placed in the microwave for 2-5 minutes for easier slicing.