Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! 410 calories.
4.9 stars (17 ratings)
Ingredients
8tablespoonsunsalted butter, divded
3clovesgarlic, minced
¼cupvegetable broth
½cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
For the spaghetti squash
12-3 pounds spaghetti squash
2tablespoonsolive 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.