Baked Spaghetti Squash with Garlic and Butter
Ingredients
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Instructions
Preheat oven to 375F. Pierce squash a couple of times with sharp paring knife (this will allow the steam to escape).
Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for approx. 10 minutes.
Cut the squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, strands. If the squash seems difficult to scrape, return the squash to bake for an additional 10 minutes or so.
Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add your parsley, salt and spaghetti squash strands. Toss well, sprinkle the parmesan cheese
The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook for about 2 more minutes.
Tagged: #avocado#food#cleaneats#lunch#tuna#yogurt, #chicken, #fitness, #health#wellness#newbaby#stayathomemom#fitfam#fit#beauty#fitness#coffee#diettips#eatinghabits#homeexercises#motivation#sleep#snacks#workouttips#weightloss#workout#yoga#energy, #nutrition, Baked Spaghetti Squash, baking powder, Boneless skinless chicken breast, cloves garlic, parmesan cheese, parsley, spaghetti squash, tablespoons butter
Leave a Reply