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To make Garlic Parmesan Spaghetti Squash, you need a few simple ingredients. Here’s what I use: - 1 medium spaghetti squash - 4 cloves garlic, minced - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Red pepper flakes (optional, for a kick) These ingredients come together to create a dish that is tasty and satisfying. The spaghetti squash serves as a healthy base, and the garlic adds a strong flavor. Parmesan cheese brings richness, while olive oil helps with cooking. Dried herbs add depth, and parsley gives a fresh touch. You can choose to add red pepper flakes for some heat, making this dish customizable to your taste. With this list, you can create a delightful and healthy meal. 1. Preheat the oven Set your oven to 400°F (200°C). This heat helps make the squash tender. 2. Cutting and cleaning the squash Carefully slice the spaghetti squash in half from top to bottom. Use a spoon to scoop out the seeds. 3. Seasoning for roasting Drizzle 1 tablespoon of olive oil inside each half. Then, sprinkle with salt and pepper for flavor. 1. Oven temperature and timing Place the squash cut-side down on a baking sheet. Roast it for 30-40 minutes. The squash is done when it feels soft. 2. Checking for doneness You can test it by poking the flesh with a fork. If it easily shreds into strands, it's ready! 1. Sautéing garlic While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add 4 cloves of minced garlic. Cook for 1-2 minutes until fragrant. Be careful not to burn it. 2. Combining ingredients in the skillet Once the squash is ready, remove it from the oven. Let it cool for a few minutes. Use a fork to scrape the strands into the skillet. Add 1/4 cup of grated Parmesan cheese and 1 teaspoon of dried Italian herbs. Toss everything together. Cook for another 2 minutes on low heat to warm it up. Adjust the taste with more salt and pepper if needed. To cut the spaghetti squash, use a sharp knife. Cut it in half lengthwise. This helps you scoop out the seeds easily. I like to use a spoon for this. When roasting, place the squash cut-side down. This way, it gets nice and caramelized. Roast for 30-40 minutes. Check for doneness by poking it with a fork. If it’s tender, it’s ready. To boost flavor, try adding fresh herbs like basil or thyme. You can also use fresh garlic instead of minced. Red pepper flakes add a nice kick if you like heat. For cheese, Parmesan is great, but you can also use pecorino or feta. Each cheese brings a unique taste to the dish. Serve the spaghetti squash in its shell for a fun look. It’s a great conversation starter! Garnish with fresh parsley for color. You can even sprinkle extra cheese on top. A drizzle of olive oil adds shine and flavor. Enjoy your beautiful plate! {{image_2}} You can make this dish even lower in carbs. Try using zucchini or cauliflower instead of spaghetti squash. Both options work well and provide a nice texture. If you want to cut calories, you can skip the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor without the dairy. To make your meal heartier, add proteins like grilled chicken or shrimp. Both options pair well with garlic and Parmesan. You can also mix in vegetables like spinach, bell peppers, or mushrooms. These veggies add color and nutrients, making the dish more exciting. If you're short on time, you can cook the squash in a microwave or Instant Pot. For the microwave, cut the squash in half and place it cut-side down in a dish with a little water. Cook it for about 10-15 minutes. In the Instant Pot, place it on a trivet with water and cook for about 8 minutes on high pressure. Grilling the squash is another fun option. Cut it in half and brush it with olive oil. Grill it cut-side down for about 10-15 minutes. This will give your squash a nice smoky flavor. Enjoy experimenting with these variations in your kitchen! To keep your garlic Parmesan spaghetti squash fresh, store it in the fridge. Place leftovers in an airtight container. This prevents moisture loss and keeps flavors intact. They will last about three to five days. For long-term storage, freezing is a great option. Scoop out the strands and place them in freezer-safe bags. Make sure to remove as much air as possible. You can keep frozen spaghetti squash for up to three months. Just remember to label the bags with the date. When reheating, I suggest using the stove. This method helps maintain the squash's texture. Heat a pan over low to medium heat. Add a splash of olive oil to prevent sticking. Toss in the squash and warm it gently. You can also add a bit more garlic or cheese for extra flavor. Another great way is to use the microwave. Place the spaghetti squash in a microwave-safe bowl. Cover it with a damp paper towel to trap steam. Heat in short intervals, stirring in between, until warmed through. For serving leftovers, consider adding a fresh touch. A sprinkle of parsley or extra Parmesan can brighten the dish. You might even toss in some cherry tomatoes for color and flavor. Enjoy! Spaghetti squash is a type of winter squash. When cooked, its flesh turns into thin strands. These strands look like spaghetti noodles, making it a fun and healthy replacement for pasta. Health benefits Spaghetti squash is low in calories and high in fiber. It helps with digestion and keeps you full. This squash also has vitamins A and C, which are good for your skin and immune system. Nutritional information One cup of cooked spaghetti squash has about 42 calories. It also contains 10 grams of carbs and 2 grams of protein. The fiber content is around 2 grams, making it a nutritious choice. Yes, you can easily make this recipe vegan. Just swap the Parmesan cheese for plant-based cheese. Many brands offer tasty vegan cheese options that melt well. Plant-based cheese alternatives Look for options made from nuts or soy. Nutritional yeast is another great choice. It gives a cheesy flavor without dairy. Other substitutions You can use olive oil and skip the Parmesan entirely for a lighter dish. Adding more herbs or spices can also boost flavor. You can tell spaghetti squash is cooked when it is tender. The skin should be slightly soft to the touch. When you scrape the flesh with a fork, it should come apart easily. Doneness indicators A fork should easily pierce the flesh, and the strands should be tender but not mushy. If it feels hard, it needs more time. Common mistakes to avoid Don’t rush the cooking time. Under-cooking leads to tough squash. Also, avoid cutting it too small; larger pieces roast better. In this post, we explored how to prepare delicious spaghetti squash. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to roast squash and make a tasty garlic Parmesan mix. We also shared variations for different tastes and needs. Remember, fresh herbs and spices can add great flavors. Whether you enjoy it fresh or as leftovers, this dish is versatile and fun. Combining these ideas will help you create a meal everyone will love. So, get cooking and enjoy!

Garlic Parmesan Spaghetti Squash

Indulge in a delicious and healthy meal with this Garlic Parmesan Spaghetti Squash recipe! This easy-to-follow dish features roasted spaghetti squash tossed in sautéed garlic, rich Parmesan cheese, and Italian herbs for a flavorful twist. Perfect for a comforting dinner that’s low in carbs and high in taste! Click through to explore the full recipe and enjoy a meal that’s both nutritious and satisfying.
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Ingredients
  

1 medium spaghetti squash

4 cloves garlic, minced

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for a kick)

Instructions
 

Preheat your oven to 400°F (200°C).

    Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

      Drizzle the insides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet.

        Roast the squash in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily scraped with a fork.

          While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

            Once the squash is cooked, remove it from the oven and let it cool slightly. Then, use a fork to scrape the flesh into spaghetti-like strands and transfer them into the skillet with the garlic.

              Add the grated Parmesan cheese and dried Italian herbs to the skillet. Toss everything together until well combined, and cook for an additional 2 minutes on low heat to warm through. Adjust seasoning with more salt, pepper, or red pepper flakes if desired.

                Serve warm, garnished with chopped fresh parsley and a sprinkle of extra Parmesan if desired.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4