Baked spaghetti squash is one of the easiest and healthiest side dishes you can make! I love mine with a side of grilled shrimp or topped with marinara. This parmesan spaghetti squash is full of flavor and makes a light alternative to heavier pasta dishes!
Nutritional value per serving; Calories 178, Fat 16g , Protein 10g, Carbs 3g
1 spaghetti squash, cut in half lengthwise
2 tsp coconut oil
Sea salt & pepper
1 tbsp grass fed, unsalted butter
3 garlic cloves, minced
1/4 cup vegetable broth
1/2 cup light parmesan cheese, grated
2 tbsp fresh parsley, chopped
Preheat the oven to 375F
Scoop out the seeds from the squash. Coat each half of the squash with coconut oil, season with salt & pepper and place in a shallow baking dish cut side down. Bake for approx. 40 min or until tender.
Remove and let cool until the squash is cool enough to handle. Scrape out the insides using a fork or spoon creating long strands of squash.
Melt the butter in a skillet over med-high heat. Add the garlic and cook until fragrant. Stir in the broth, bring to a boil and then let reduce by half. Mix in the spaghetti squash and 1/4 cup of parmesan, toss to combine. Cook until heated through and then sprinkle with remaining parmesan and parsley. Serve warm.