- Calories: 98
- Protein: 4g
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Total Carbohydrate: 11g
- Dietary Fiber: 2g
- Total Sugar: 4g
- Natural Sugar: 4g
- Sodium: 335mg
Love spaghetti but hate the oodles of calories and carbs that usually come along with it? Pass on the pasta, and instead, toss roasted spaghetti squash into the mix. Every bite is just as delicious as the carb-heavy standard, but contains less than 100 calories per cup. Score!
- Prep time
- Total Time
- 1 medium spaghetti squash
- ½ teaspoon salt, divided
- ½ teaspoons ground black pepper, divided
- 2 tablespoons whipped butter
- 3 cloves garlic, minced (about 1 tablespoon)
- ¼ cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley for garnish
Preheat the oven to 375˚. Line a baking sheet with parchment paper and set aside.
Cut the spaghetti squash in half lengthwise, and scoop out the seeds with a spoon. Spray the inside cavity of the squash lightly with olive oil spray and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Place squash cutside down on the baking sheet and spray the outside lightly with additional oil spray so it doesn’t burn.
Roast the squash for 40 minutes, or until the inside is fork tender. Set the squash aside until it is cool enough to handle.
Once cool, shred the flesh of the squash into large strands with a fork and set aside. Discard the outside of the squash.
Melt the whipped butter in a large sauté pan over medium-low heat. Add the garlic and sauté for 5 minutes or until lightly browned and fragrant.
Add the cooked squash, remaining ¼ teaspoon salt and ¼ teaspoon pepper, Parmesan and parsley. Toss to coat and serve!