Garlic Parmesan Spaghetti Squash

Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It ’ randomness dim-witted, healthy and low-carb ! 410 calories .
Garlic Parmesan Spaghetti Squash - Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It's simple, healthy and low-carb! 410 calories.
I very need a bowl of this, stat.

Garlic Parmesan Spaghetti Squash - Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It's simple, healthy and low-carb! 410 calories.
Don ’ thymine get me wrong. The eclairs are killer here but I ’ m certain I ’ ve packed on an extra 10-15 pounds in the last 3 days .
Yes, I ’ ve been eating merely about that a lot. I mean, have you tried the baguettes out here ? You won ’ thyroxine be able to stop .
therefore this spaghetti squash will be making an appearance on my postpone on the casual the moment I ’ molarity back .
It ’ randomness low-carb, and it has all of my darling ingredients – butter, garlic and enough of newly grated Parmesan tall mallow .
Garlic Parmesan Spaghetti Squash - Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It's simple, healthy and low-carb! 410 calories.
You know it ’ s a winning combination, and you can add your protein of choice for a full-rounded meal. My personal darling is this barbecued chicken .

Garlic Parmesan Spaghetti Squash

Yield: 4 servings prep time: 10 minutes cook time: 50 minutes total time: 1 hour Roasted spaghetti squash tossed in butter, garlic and batch of clean Parmesan tall mallow. It ’ second dim-witted, healthy and low-carb ! 410 calories .

4.75

stars (

8

ratings)

Garlic Parmesan Spaghetti Squash 10 minutes 50 minutes Chungah Rhee

Ingredients:

  • 8 tablespoons unsalted butter, divded
  • 3 cloves garlic, minced
  • 1/4 cup vegetable broth
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

For the spaghetti squash

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
  7. Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  8. Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
  9. Serve immediately, topped with Parmesan and garnished with parsley, if desired.

Notes:

*The squash can be placed in the microwave for 2-5 minutes for easier slice .

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nutriment Facts
Serving size
Servings Per Container 4
Amount Per Serving

Calories 409.9

Calories from Fat 315

% Daily Value*

Total Fat 35.0g

54%

Saturated Fat 18.1g

91%

Trans Fat 1.3g

Cholesterol 70.0mg

23%

Sodium 269.4mg

11%

Total Carbohydrate 21.1g

7%

Dietary Fiber 3.1g

12%

Sugars 0.2g

Protein 7.3g

15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs .

source : https://nutritionline.net
Category : Healthy