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.
Servings 4
Calories 89kcal
Ingredients
- 1 large spaghetti squash
- 3 tablespoons butter soft
- 2 cloves small garlic minced
- 2-3 tablespoons minced parsley (a handful of leaves chopped)
- ½ 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 ¾ cups per serving. Don't pack the cup measure.
Notes
Nutrition Facts
Spaghetti Squash with Garlic and Parsley
Amount Per Serving (3 g)
Calories 89
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 8g3%
Fiber 2g8%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 3g | Calories: 89kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Fiber: 2g