Description
Garlic Parmesan Spaghetti Squash is a flavorful, low-carb alternative to pasta. Roasted or microwaved spaghetti squash is tossed with garlic, olive oil, parmesan, and parsley for a light yet satisfying dish. Naturally gluten-free and vegetarian, it makes a versatile side or a hearty meatless main.
Ingredients
1 medium to large spaghetti squash
4 tablespoons extra virgin olive oil, divided
4 large cloves garlic, minced (about 2 tablespoons)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup grated parmesan
1/4 cup chopped Italian parsley
Instructions
- Preheat oven to 400°F (200°C). Slice squash lengthwise, scoop out seeds, and brush inside with 2 tablespoons olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and bake 30–35 minutes until tender.
- Scrape inside into spaghetti-like strands with a fork.
- In a frying pan, heat remaining 2 tablespoons olive oil. Sauté garlic 1–2 minutes until fragrant.
- Add squash strands, parmesan, and parsley. Toss to combine. Serve warm.
- Microwave Method: Place seasoned squash cut-side down in a dish with 1 inch of water. Microwave 15–20 minutes until tender. Scrape into strands, then follow steps 3–4.
Notes
- Add lemon juice for brightness.
- Sprinkle red pepper flakes for heat.
- Top with pecorino or extra parmesan for cheesiness.
- Stir in spinach or kale for more greens.
- Add toasted nuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes (oven) or 20 minutes (microwave)
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 4g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
