Spaghetti squash with parmesan cheese is a light, gluten-free and allergen-free European side dish made with butter, vegetables and cheesy goodness.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 11 mins of preparation time for 71 mins of total time – easy
🍽 6 servings – 150 kcal per serving
| Serving
46g |
Fat
12g |
Sat. fat
7g |
Sodium
341mg |
| Carbs
1g |
Fibers
0g |
Sugars
0g |
Proteins
7g |
INGREDIENTS
- An eighth tsp black pepper
- An eighth tsp salt
- 1 spaghetti squash
- ½ cup parmesan cheese
- ¼ cup butter
TOOLS
- 1 knife
- 1 fork
- 1 oven
- 1 spoon
- 1 baking dish
- 1 grater
- 1 serving bowl
STEPS
Grate parmesan cheese with a grater.
Prick spaghetti squash.
Preheat the oven to 350°F for 12-15 minutes.
Transfer the pricked spaghetti squash to a baking dish and put it in the oven for 60 minutes.
Turn off the heat and take the baking dish out of the oven to get a roasted spaghetti squash.
Cut the roasted spaghetti squash halfway.
Remove the seeds from the spaghetti squash halves with a spoon.
Scrape the deseeded spaghetti squash with a fork to get spaghetti strings.
Transfer spaghetti squash strings to a serving bowl. Add butter and parmesan cheese to the bowl. Season with an eighth tsp of salt and an eighth tsp of black pepper, then stir with a fork. Fill the halved squash with the spaghetti strings mixture.
It’s ready to be served !
