Post by Loupy on Feb 11, 2017 21:00:02 GMT -7
GARLIC PARMESAN SPAGHETTI SQUASH
From: Chungah @ damndelicious.net/
Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! And...410 calories.
Prep time: 10 min
Cook time: 50 min
Total time: 1 hour
Serves: 4
INGREDIENTS:
8 tablespoons unsalted butter, divded
3 cloves garlic, minced
1/4 cup vegetable broth
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
FOR THE SPAGHETTI SQUASH
1 (2-3 pounds) spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
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.
From: Chungah @ damndelicious.net/
Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! And...410 calories.
Prep time: 10 min
Cook time: 50 min
Total time: 1 hour
Serves: 4
INGREDIENTS:
8 tablespoons unsalted butter, divded
3 cloves garlic, minced
1/4 cup vegetable broth
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
FOR THE SPAGHETTI SQUASH
1 (2-3 pounds) spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
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.
