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Spaghetti Squash with Parmesan

Spaghetti Squash with Parmesan
  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 6
  • Servings 8

Spaghetti squash is surprisingly easy to make. Kids love the striking resemblance to cheesy buttered noodles, and moms love that it’s mostly vegetables. Try stirring in your family’s favorite fresh herbs, like basil, sage, chives, thyme or parsley. ...MORE+ LESS-

Ingredients

1
medium spaghetti squash (about 2 1/2 lb)
3
tablespoons butter
1/2
cup shredded Parmesan cheese
3/4
teaspoon salt
1/8
teaspoon pepper
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps

Hide Images
  • 1
    Heat oven to 375°F. Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds.
  • 2
    Place squash halves cut-side-down in ungreased 3-quart baking dish or baking sheet with sides.
  • 3
    Bake 45 to 50 minutes or until fork pierces flesh of squash easily. Remove squash from oven. Carefully turn squash over to cool 10 minutes. Scrape insides out with fork into serving bowl.
  • 4
    Gently stir in butter, Parmesan cheese, salt and pepper. Garnish with parsley.

Expert Tips

  • If your squash needs to be reheated after stirring in ingredients, place in microwavable serving dish; microwave uncovered on High just until heated. Do not stir too much, or it will lose its spaghetti-like texture.
  • Use a sharp chef’s knife to cut squash in half lengthwise.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
370mg
16%
Potassium
150mg
4%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
7%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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