Instructions
- Preheat oven to 375 degrees F / 190 degrees C.
- Pierce spaghetti squash a few times with a sharp knife.
- Bake 3 pounds spaghetti squash for 60 minutes, or until a knife pierces the skin easily. Allow squash to cool for 10 minutes.3 pounds spaghetti squash
- Cut squash in half lengthwise. Use a fork to remove and discard the seeds. Continue scraping with fork to get long strands. Place those in a separate bowl.
- Heat a large saute pan with the 2 tablespoons butter and 4 garlic cloves over medium-low heat. When garlic becomes fragrant, add 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ¼ cup vegetable broth, salt and pepper to taste. Simmer for 2 minutes to reduce a bit.2 tablespoons butter, 4 garlic cloves, 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ¼ cup vegetable broth, salt and pepper to taste
- Add spaghetti squash strands and toss well. Sprinkle in the ¼ cup Parmesan cheese and ¼ cup parsley and adjust seasoning if necessary. Serve immediately and enjoy!¼ cup Parmesan cheese, ¼ cup parsley
The following video shows somebody cooking the Baked Lemon Garlic Spaghetti Squash with background music playing and that you can access the whole recipe below.
Per serving: Calories 381, Protein 6.8 g, Carbohydrates 32.4 g, Fat 16.9 g
