Spaghetti Squash Parmesan in 4 Easy Steps
A simple baked spaghetti squash dish with Parmesan cheese. It is a low-carb alternative to pasta.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
- Brush the cut sides with olive oil. Season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet.
- Bake for 40 minutes, until the flesh is tender.
- Let it cool slightly. Use a fork to scrape the flesh into strands.
- In a bowl, toss the strands with minced garlic and Parmesan cheese.
- Return the mixture to the squash shells. Bake for 10 more minutes.
- Serve warm.
Notes
- You can add fresh herbs like parsley or basil for extra flavor.
- For a dairy-free version, use nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg