Garlic Parmesan Spaghetti Squash
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4.89 out of 5 stars
(17)
Ingredients
4 servings
- 8 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ¼ cup vegetable broth
- ½ 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
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
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.
Step 3
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Step 4
Remove from oven and let rest until cool enough to handle.
Step 5
Using a fork, scrape the flesh to create long strands.
Step 6
Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
Step 7
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.
Step 8
Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
Step 9
Serve immediately, topped with Parmesan and garnished with parsley, if desired.
Step 10
Save recipe for the next time?
Chef's notes
*The squash can be placed in the microwave for 2-5 minutes for easier slicing.
