Garlic Parmesan Spaghetti Squash
Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 4
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Ingredients
Ingredients
- 1 Medium Spaghetti Squash
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 4 Cloves Garlic - Minced
- 1/2 Cup Parmesan Cheese - Grated
- 1/4 Cup Mozzarella Cheese - Shredded
- 1 Tsp Italian Seasoning
- 1/2 Tsp Onion Powder
- 1 Tsp Salt and Pepper - To Taste
- 2 Tbsp Parsley - Chopped
- 1 Pinch Red Pepper Flakes (or Optional)
- 1-2 Lemon - Wedged
Directions
Directions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season lightly with salt and pepper.
- Place the squash cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, until the flesh is tender but not mushy.
- Let the squash cool for about 5 minutes, then use a fork to gently scrape the flesh into long strands, leaving them in the shells if desired.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30–60 seconds, just until fragrant.
- Add the squash strands, Italian seasoning, onion powder, salt, and pepper. Toss gently for 2–3 minutes to coat the strands evenly.
- Remove the skillet from the heat and stir in the Parmesan. Add the mozzarella, if using, and toss until melted and creamy.
- Sprinkle with fresh parsley and a pinch of red pepper flakes, if desired. Serve immediately with a squeeze of fresh lemon juice for brightness.
Nutrition
Per serving · 4 servingsCalories
215
Fat
12 g
Saturated fat
7 g
Carbohydrates
18 g
Sugar
3 g
Fiber
3 g
Protein
8 g
Sodium
400 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Medium Spaghetti Squash
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 4 Cloves Garlic - Minced
- 1/2 Cup Parmesan Cheese - Grated
- 1/4 Cup Mozzarella Cheese - Shredded
- 1 Tsp Italian Seasoning
- 1/2 Tsp Onion Powder
- 1 Tsp Salt and Pepper - To Taste
- 2 Tbsp Parsley - Chopped
- 1 Pinch Red Pepper Flakes (or Optional)
- 1-2 Lemon - Wedged
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