Baked Lemon Garlic Spaghetti Squash
Per serving: Calories 381, Protein 6.8 g, Carbohydrates 32.4 g, Fat 16.9 g
TOTAL TIME: 65 minutes
- 1 small spaghetti squash (approx. 3 lb / 453 g)
- 2 Tbsp / 29.6 mL melted butter
- 4 cloves garlic, finely minced
- 1 tsp Italian seasoning
- juice of 1 lemon
- 1/4 cup / 60 mL vegetable broth
- salt and fresh-cracked black pepper
- 1/4 cup / 60 mL grated Parmesan cheese
- 1/4 cup / 60 mL finely minced parsley
Preheat oven to 375 degrees F / 190 degrees C.
Pierce spaghetti squash a few times with a sharp knife. Bake whole squash for 60 minutes, or until a knife pierces the skin easily. Allow squash to cool for 10 minutes.
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 butter and garlic over medium-low heat. When garlic becomes fragrant, add Italian seasoning, lemon juice, vegetable broth, salt and pepper. Simmer for 2 minutes to reduce a bit.
Add spaghetti squash strands and toss well. Sprinkle in the Parmesan cheese and parsley and adjust seasoning if necessary. Serve immediately and enjoy!
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