Garlic Parmesan Spaghetti Squash

Garlic Parmesan spaghetti squash is a cozy, low-carb treat that pairs tender strands of squash with rich garlic and cheesy goodness. It's simple to make and packed with flavor.

Course Side Dish

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 235kcal

Author Liza Agbanlog

Ingredients

1 spaghetti squash (about 3 lbs)
Salt and pepper to taste
2 tbsp olive oil plus more for brushing
4 cloves garlic finely chopped
1 small shallot finely chopped
3/4 cup finely grated Parmesan cheese
Parsley for garnish optional
Paprika for garnish optional

Instructions

Preheat oven to 400º F
With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half.
Microwave the squash for 5 minutes. Allow to cool.
Carefully cut the squash in a half. Scoop out the seeds.
Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
Place the two halves cut side down on a baking sheet lined with parchment paper.
Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
Using a fork, scrape the insides to create a spaghetti-like texture. Set aside.
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes.
Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese.
Season with salt and pepper to taste.
Garnish with paprika and parsley (optional)

Notes

Recipe adapted: Chowhound

Nutrition