How to Cook Spaghetti Squash
Spaghetti Squash with Garlic and Butter – easy to bake, then mixed with butter, garlic and Parmesan cheese. A simple, healthy and flavorful meal.
Servings: 4 people
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 cloves garlic , thinly sliced
- 3/4 cup Parmesan cheese , grated
Heat oven to 400 degrees F (200 degrees C)
Under cool running water, rinse off the squash. Dry with a towel.
Slice off each end of the squash.
Slice the squash horizontally down the middle.
Open up the squash and use a spoon to scoop out the seeds.
Drizzle a little of the tablespoon of olive oil over the tops of each piece of squash. Sprinkle tops with salt and pepper.
Rub the remaining olive oil, salt, and pepper over the insides and the outsides of the squash.
Place the squash in a baking pan, cover with foil and bake in the oven for 45-50 minutes or until the skin of the squash is tender and the flesh pulls away easily from the rind.
When the squash is cool enough to handle, use a fork and "scrape" out the squash, pulling it gently from the rind. It will resemble "spaghetti-like" strands.
In a large skillet, melt the butter over medium heat and add the garlic. Cook for about 1 1/2 minutes, until fragrant. Stir in the spaghetti squash, cook for about 2 minutes until heated through. Stir in the parmesan cheese. Taste and add salt or pepper if desired.
Serving: 4g | Calories: 132kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 616mg | Potassium: 17mg | Vitamin A: 235IU | Vitamin C: 0.5mg | Calcium: 225mg | Iron: 0.2mg