How to Make Spaghetti Squash Parmigiano
Spaghetti squash is a winter squash with a unique stringy flesh that resembles spaghetti noodles. This recipe is a low carb side dish featuring classic Italian flavors but without the pasta! Spaghetti squash is also a lower potassium winter squash, making it a great addition to a kidney-friendly diet.
Chef’s Tip: Microwaving the raw spaghetti squash before cutting in half makes it much easier to cut into.
Chef’s Tip: Microwaving the raw spaghetti squash before cutting in half makes it much easier to cut into.
10 min prep time
1 hr cook time
8servings
3/4 cup
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Step-By-Step Instructions:
- Preheat oven to 375º F.
- Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
- Rub cut squash all over with 2 tbsp olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
- Use a large spoon or fork to scrape the stringy flesh from the squash into the skillet. Add Parmesan cheese, black pepper and red pepper chili flakes; stir to combine. Serve warm.
Nutrition facts
8 Servings
-
Serving Size
3/4 cup
-
Amount per serving
Calories
130
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
2.6g
13% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
70mg
3% -
Total Carbohydrate
9g
3%-
Dietary Fiber
2g
7% -
Total Sugars
3g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
3g
-
Potassium
155mg
3%
Ingredients
spaghetti squash
1 (about 5 lbs)
olive oil (divided use)
4 tbsp
garlic (minced)
2 clove
shallot (minced)
1
black pepper
1/4 tsp
crushed red pepper flakes
1/8 tsp
grated Parmesan cheese
3/4 cup