Enjoy this tender Baked Lemon Garlic Spaghetti Squash, infused with bright citrus and savory garlic for a fresh, and satisfying low-carb dish.
Instructions
- Preheat oven to 375 degrees F / 190 degrees C.
- Pierce spaghetti squash a few times with sharp knife.
- Bake 3 pounds spaghetti squash for 60 minutes, or until knife pierces skin easily. Allow squash to cool for 10 minutes.3 pounds spaghetti squash
- Cut squash in half lengthwise. Use fork to remove and discard seeds. Continue scraping with fork to get long strands. Place strands in separate bowl.
- Heat large sautรฉ pan with 2 tablespoons butter and 4 garlic cloves over medium-low heat. When garlic becomes fragrant, add 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ยผ cup vegetable broth, salt and pepper to taste. Simmer for 2 minutes to reduce liquid.2 tablespoons butter, 4 garlic cloves, 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ยผ cup vegetable broth, salt and pepper to taste
- Add spaghetti squash strands and toss well. Sprinkle in ยผ cup Parmesan cheese and ยผ cup parsley. Adjust seasoning if necessary. Serve immediately and enjoy!ยผ cup Parmesan cheese, ยผ cup parsley
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