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Spaghetti Squash Parmigiano
10 min prep time
1 hr cook time
8servings
Recipe by
DaVita
Photo by
DaVita
How to Make Spaghetti Squash Parmigiano
Spaghetti squash is a winter squash with a unique stringy flesh that resembles spaghetti noodles. This recipe is a low carb side dish featuring classic Italian flavors but without the pasta! Spaghetti squash is also a lower potassium winter squash, making it a great addition to a kidney-friendly diet.
Chef's Tip: Microwaving the raw spaghetti squash before cutting in half makes it much easier to cut into.
10 min prep time
1 hr cook time
8servings
3/4 cup
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Step-By-Step Instructions:
- Preheat oven to 375º F.
- Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
- Rub cut squash all over with 2 tbsp olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
- Use a large spoon or fork to scrape the stringy flesh from the squash into the skillet. Add Parmesan cheese, black pepper and red pepper chili flakes; stir to combine. Serve warm.
Nutrition facts
8 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 130
-
Total Fat
9g
- Saturated Fat 2.6g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 70mg
-
Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 3g
- Potassium 155mg
- Phosphorous 70mg
Ingredients
spaghetti squash
1 (about 5 lbs)
olive oil (divided use)
4 tbsp
garlic (minced)
2 clove
shallot (minced)
1
black pepper
1/4 tsp
crushed red pepper flakes
1/8 tsp
grated Parmesan cheese
3/4 cup
Reviews & Ratings
Not recommended