Description
This simple and flavorful spaghetti squash recipe, inspired by Ina Garten’s style, is a lighter take on pasta. Roasted until tender and tossed with garlic, olive oil, and Parmesan, it’s the perfect side dish or light main course. It’s naturally low-carb and gluten-free, with all the cozy flavors you love.
Ingredients
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1 medium spaghetti squash (about 2-3 pounds)
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2 tablespoons olive oil
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2 cloves garlic, minced
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1/4 cup grated Parmesan cheese
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1 tablespoon fresh parsley, chopped (optional)
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Salt and black pepper, to taste
Instructions
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Preheat your oven to 400°F (200°C).
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Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
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Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
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Place the squash halves cut-side down on a baking sheet lined with parchment paper.
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Roast for 35–40 minutes, or until the flesh is tender and easily pierced with a fork.
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Let it cool slightly, then use a fork to scrape the squash into strands.
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In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
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Add the minced garlic and sauté for 1–2 minutes, just until fragrant.
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Add the spaghetti squash strands to the skillet and toss to combine.
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Stir in the Parmesan cheese, season with more salt and pepper to taste, and sprinkle with parsley if using.
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Serve warm as a side dish or light main.
Notes
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You can add sautéed spinach, cherry tomatoes, or cooked chicken for a heartier meal.
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For a vegan version, skip the Parmesan or use a plant-based alternative.
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Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of squash
- Calories: 120
- Sugar: 3g
- Sodium: 118mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 3mg