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–+ servings
Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash

Yield: 4 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
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

  • 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.