Garlic Parmesan Spaghetti Squash
A cozy and healthy alternative to pasta, this garlic parmesan spaghetti squash is a comforting dish bursting with flavor without the guilt.
Ingredients
Main Ingredients
- 1 medium spaghetti squash (about 2–2.5 lbs)
- 2-3 tablespoons olive oil (plus a splash more for baking)
- 3-4 cloves garlic, minced or grated Go heavy on the garlic for more flavor.
- ⅓ cup grated parmesan cheese (plus extra for topping)
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 small handful chopped parsley For garnish.
Optional Ingredients
- chili flakes, a squeeze of lemon, or more cheese Use to taste.
- toasted breadcrumbs or extra herbs For a heartier vibe.
Instructions
Preparation
- Preheat your oven to 400°F.
- Slice the spaghetti squash lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil, sprinkle with salt and pepper, and rub it in.
- Place the halves cut-side down on a parchment-lined baking tray.
Cooking
- Bake the squash cut-side down for 35-45 minutes. Check doneness by poking with a fork.
- Gently heat the olive oil and minced garlic in a small pan until warmed through.
- Once the squash is done, scrape the insides with a fork to create noodles.
- Combine the squash noodles with the garlicky oil, parmesan, parsley, and any optional toppings.
Notes
Store leftover squash in an airtight container in the fridge for 2-3 days. Reheat in a skillet with a splash of water or olive oil. Can be frozen but may be softer upon defrosting.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 14gProtein: 7gFat: 9gSaturated Fat: 3gSodium: 300mgFiber: 2gSugar: 2g
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