Parmesan Spaghetti Squash
Rate this recipe!
| Servings |
|
Ingredients
Fresh Vegetables
- 1 small Spaghetti Squash
Dairy
- 1/4 cup Parmesan cheese or use Asiago, Romano, Grana Padano cheese
Optional
- fresh herbs like Oregano, Basil, Rosemary, Italian Parsley, etc
Ingredients
Fresh Vegetables
Dairy
Optional
|
Rate this recipe!
|
Instructions
- Choose microwave {quick} method or oven method. If using oven method preheat oven to 450°F and line a baking sheet with parchment paper.
- Slice spaghetti squash in half lengthwise. Remove stem, seeds and membranes and discard.
- Place spaghetti squash, cut side up, on baking sheet or large microwave safe baking dish.
- Microwave spaghetti squash halves on high 10 to 12 minutes, turning every few minutes if your microwave doesn't have a turn table. Or roast squash in preheated oven 30 to 45 minutes. Squash is done when tender and easily pierced with a fork.
- Remove cooked squash from oven or microwave. Leaving oven mitts on, scrape each squash half with fork, to remove “spaghetti” strands from rind.
- Arrange each squash half on serving dish. Top "spaghetti" with 2 tablespoons grated cheese. Choose from Parmesan, Romano, Asiago, or Grana Pardano.
- Optional - mince fresh herbs and add to each serving for more flavor.
- If using, add salt and pepper, to taste.
- Note - add any fresh or dried herbs you like as long as they don't contain sugar, starches, or chemicals. Add any low calorie vegetables you like.
Recipe Notes
This recipe makes 2 servings.
Nutrition Facts
Parmesan Spaghetti Squash
Amount Per Serving
Calories 180
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.1g
Cholesterol 10mg
3%
Sodium 301mg
13%
Potassium 561mg
16%
Total Carbohydrates 32g
11%
Dietary Fiber 7g
28%
Sugars 13g
Protein 8g
16%
Vitamin A
13%
Vitamin C
28%
Calcium
23%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
Share this Recipe
Leave a Reply