I love pasta, however, it’s been quite a long time since I’ve had full-carb pasta. Tag me in your favorite low-calorie recipes @askheathermariannablog and if you make this one, I want to see! Tag on IG!!! This is a much fresher, healthier option than the pre-packaged, veggie pasta at the store. It has a low cook time and even lower-prep time and tastes BOMB! Enjoy!
Roasted Spaghetti Squash tossed in Butter, Garlic & plenty of fresh Parmesan Cheese. It’s simple, healthy, and low-carb! Plus, only 410 calories!
Makes: 4 servings
Prep Time: 10 minutes
Cook time: 50 minutes
Total Time: 1 hour
-8 tablespoons unsalted butter, divided (I use I cannot believe its not butter)
-3 cloves garlic, minced
-1/4 cup vegetable broth
-1/2 cup freshly grated Parmesan
-2 tablespoons chopped fresh parsley leaves
-1 (2-3 pounds) spaghetti squash
-2 tablespoons olive oil
-Kosher salt and freshly ground black pepper, to taste
-Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
-Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
-Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
-Remove from oven and let rest until cool enough to handle.
-Using a fork, scrape the flesh to create long strands.
-Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring -frequently, until fragrant, about 1 minute.
-Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
-Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
-Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
-Serve immediately, topped with Parmesan and garnished with parsley, if desired. Enjoy!!