Description

Garlic Butter Spaghetti Squash is a delightful twist on traditional pasta, packed with flavor and offering a lighter, healthier alternative. This dish transforms spaghetti squash into delicate strands, perfectly complemented by a rich garlic butter sauce.

Ingredients

Scale

1 Spaghetti Squash
4 tablespoons Butter (unsalted or salted)
4 cloves Garlic (fresh, minced)
1/2 cup Parmesan Cheese (freshly grated)
1/4 cup Parsley (fresh, chopped)
Salt (to taste)
Pepper (to taste)
Olive Oil (for drizzling)

Instructions

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of the squash halves with olive oil and sprinkle with salt and pepper, rubbing it in for even coverage.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and bake for about 30-40 minutes, or until the flesh is tender.
While the squash is baking, melt the butter in a small saucepan over medium heat and add the minced garlic, sautéing for about 1-2 minutes until fragrant.
Once the spaghetti squash is cooked, remove it from the oven, flip it over, and use a fork to scrape the flesh into spaghetti-like strands.
In a large bowl, toss the spaghetti squash strands with the garlic butter, adding the grated Parmesan cheese and chopped parsley, mixing until well combined.
Transfer the Garlic Butter Spaghetti Squash to serving plates and sprinkle with additional Parmesan and parsley if desired. Enjoy it warm!

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 30 mg

Keywords: For a heartier meal, consider adding cooked chicken, shrimp, or crumbled sausage. You can also substitute the butter with olive oil for a vegan option and omit the cheese or use a dairy-free version.