Spaghetti Squash with Garlic and Parmesan is a delicious low-carb alternative to traditional pasta. The slight sweetness of the squash combines perfectly with the savory flavors of garlic and Parmesan.
Ingredients
- 1 spaghetti squash whole, medium-sized
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup parmesan cheese grated
- to taste salt
- to taste black pepper
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil and season with salt and pepper.
- Place the squash halves, cut side down, on a baking sheet and roast in the preheated oven for about 40-45 minutes, or until tender.
- While the squash is roasting, heat the remaining olive oil in a pan over medium heat.
- Add the minced garlic to the pan and sauté until fragrant, about 2 minutes.
- Once the squash is done roasting, let it cool slightly before using a fork to scrape out the flesh into spaghetti-like strands.
- Add the scraped squash to the pan with the sautéed garlic and toss to combine.
- Stir in the grated Parmesan cheese and chopped parsley.
- Season with additional salt and pepper if needed, and serve immediately.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 20gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 4mg