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Garlic Parmesan Spaghetti Squash

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This Garlic Parmesan Spaghetti Squash is super easy to make and tastes so delicious! This is a great Gluten Free alternative to regular noodles! It’s also Low Carb and Keto friendly!

Ingredients

Units Scale
  • 1 medium to large Spaghetti Squash
  • 4 Tbs EVOO (extra virgin olive oil) divided
  • 4 large cloves of Garlic minced (about 2 Tbs)
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Grated Parmesan
  • 1/4 cup chopped Italian Parsley

Instructions

Oven Baked Method (Preferred)

  1. Preheat oven to 400 degrees.
  2. Wash and cut Spaghetti Squash lengthwise in half.
  3. Scoop out seeds.
  4. Brush inside of Squash with 2 Tbs EVOO.
  5. Sprinkle with Salt and Pepper.
  6. Place Squash cut side down on a parchment lined baking sheet.
  7. Bake 30-35 minutes until inside of Squash pierces easily with a fork.
  8. Take a fork and scrape the insides of the Squash out creating ‘Spaghetti noodles’.
  9. In a large frying pan add 2 Tbs EVOO and Garlic.
  10. Saute over medium heat 1-2 minutes until Garlic is softened and fragrant.
  11. Add the Spaghetti Squash noodles to the pan.
  12. Add Parmesan and Parsley
  13. Remove from heat and stir until mixed well.
  14. Serve immediately and enjoy!

Microwave Method

  1. Follow step 2-5 in above method
  2. Place the Squash cut side down in a microwave safe baking dish
  3. Fill the dish with 1 inch of water, which will create steam in the microwave
  4. Microwave on high 15 minutes
  5. If it’s not cooked enough, microwave an additional 5 minutes or until soft in the middle
  6. Carefully remove Squash from microwave and let cool for a bit
  7. Scrape with a fork to create spaghetti strands
  8. In a large frying pan add 2 Tbs EVOO and Garlic.
  9. Saute over medium heat 1-2 minutes until Garlic is softened and fragrant.
  10. Add the Spaghetti Squash noodles to the pan.
  11. Add Parmesan and Parsley
  12. Remove from heat and stir until mixed well.
  13. Serve immediately and enjoy!

Notes

To Store: Cooked Spaghetti Squash will keep well in the fridge, covered, for up to 5 days.

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