Description
A comforting and wholesome dish where tender roasted spaghetti squash meets garlicky, cheesy goodness. It’s hearty, healthy, and a total crowd-pleaser.
Ingredients
Scale
- 1 large spaghetti squash
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with 2 tablespoons of olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast for 30 to 40 minutes.
- In a small pan, heat the remaining olive oil over medium heat. Sauté the minced garlic for about 2 minutes until fragrant.
- Once the squash is cooked, use a fork to scrape the inside into spaghetti-like strands.
- In a large bowl, mix the squash strands with the sautéed garlic, Parmesan cheese, parsley, and optional red pepper flakes.
- Spoon the mixture back into the squash shells and return to the oven for 10 to 15 minutes until heated through and golden.
Notes
For a vegan option, substitute Parmesan with nutritional yeast. Add a pinch of chili flakes if you like some heat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 150
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 7mg
Keywords: spaghetti squash, garlic parmesan, healthy dinner, low carb, vegetarian