Garlic Parmesan Spaghetti Squash


I love spaghetti squash. You can dress it up like pasta once it’s cooked. There are many ways to prepare this squash. Bake, microwave and even in the pressure cooker. I typically microwave mine but this time I baked it. This recipe is delicious, low carb and can be served as a meal or side dish. 


Once you cut open the squash, scoop out the seeds and pulp just like you would do with a pumpkin. 
Baking 

Preheat oven to 375 degrees. In a baking pan, spray or oil bottom of pan. Drizzle olive oil over squash. Salt and pepper prepared squash, I used garlic salt. Place cut side down in your baking dish. Bake for 35 to 40 minutes until done. 

Microwave
Salt and pepper inside of prepared squash. Fill baking dish with one inch of water with squash inside. Microwave on high for 10 minutes. 


Ingredients:

Olive oil, if baking

Garlic butter, I used Shamy’s

Parmesan Cheese, grated

Salt and Pepper, I used garlic salt and fresh cracked pepper 


Once your spaghetti squash is cool enough to handle, scrape the inside of the squash. Spaghetti like strands will begin to form. Continue to scrape the inside until strands are no longer coming from the sides and bottom of your squash. Add garlic butter, salt and fresh ground pepper, and top with Parmesan or your choice of Italian cheese.  I did not add amounts for the ingredients because each squash will yield different amounts of squash depending on the size. Use what you prefer as far as butter, salt, pepper and cheese. 


I chose to eat my squash on a plate like spaghetti but you can load it back into the empty squash shell if you prefer. This is a delicious low carb meal or side dish.  Mangia mangia!  Enjoy!

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