Spaghetti Squash with Garlic and Parsley

Spaghetti Squash with Garlic and Parsley

Simple wholesome ingredients and a simple recipe result in a spaghetti squash full of garlic and parsley flavor – much like a homemade pesto.
PREP TIME: 10 MINUTES COOK TIME: 1 HOUR TOTAL TIME: 1 HOUR SERVINGS: 4 CALORIES: 89KCAL AUTHOR: LOWCARBMAVEN.COM

INGREDIENTS

  • 1 large spaghetti squash
  • 3 tablespoons buttersoft
  • 2 cloves small garlicminced
  • 2-3 tablespoonsminced parsley (a handful of leaveschopped)
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste

INSTRUCTIONS

  • Preheat the oven to 375 and position the rack to the middle. Line a sheet pan with parchment paper.
  • Cut the spaghetti squash in half length-wise and scoop out the seeds. Mince the garlic and parsley and place into a small bowl. Add the softened butter and mix together with a fork.
  • Rub the butter over the cut sides of the spaghetti squash and in the cavity.
  • Bake for 40 – 60 minutes or until the squash pulls away from the sides in strands.
  • Cool until you are able to handle and scrape the squash from the skin. Salt and pepper to taste and mix in the Parmesan cheese.
  • About 3/4 cups per serving. Don’t pack the cup measure. 

NUTRITION

Serving: 3g | Calories: 89kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Fiber: 2g

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