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Baked Lemon Garlic Spaghetti Squash
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Baked Lemon Garlic Spaghetti Squash

Enjoy this tender Baked Lemon Garlic Spaghetti Squash, infused with bright citrus and savory garlic for a fresh, and satisfying low-carb dish.
Course Mains
Cuisine Italian
Keyword Spaghetti
Dietary Preference Egg-Free, Gluten-Free, Keto, Low-Carb
Cooking time Over 1 Hour
Main Ingredient Vegetables
Skill Level Beginner
Total Time 1 hour 5 minutes
Servings 2 people
Calories 323 kcal

Ingredients

  • 3 pounds spaghetti squash
  • 2 tablespoons butter melted
  • 4 garlic cloves finely minced
  • 1 teaspoon Italian seasoning
  • 3 tablespoons lemon juice fresh
  • ¼ cup vegetable broth
  • salt and pepper to taste
  • ¼ cup Parmesan cheese grated
  • ¼ cup parsley finely minced

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 sauté 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, ¼ 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, ¼ cup vegetable broth, salt and pepper to taste
  • Add spaghetti squash strands and toss well. Sprinkle in ¼ cup Parmesan cheese and ¼ cup parsley. Adjust seasoning if necessary. Serve immediately and enjoy!
    ¼ cup Parmesan cheese, ¼ cup parsley

Nutrition

Calories: 323kcal | Net carbs: 32g | Fat: 18g | Protein: 8g