Lemon-y Cheesy Spaghetti Squash
Ingredients
The squash and garlic
-
1
whole
spaghetti squash, halved
-
1 or 2
cloves
garlic, peeled
The toppings
-
to taste
none
lemon zest
-
small handful
none
Italian parsley, minced
-
to taste
none
Parmesan-Reggiano cheese
-
to taste
none
salt
Instructions
- Preheat the oven to 400°F.
- Place the spaghetti squash flesh side down on a baking sheet and place the garlic under it.
- Bake for 35 to 40 minutes until the squash is tender.
- Remove from the oven, flip the squash over, and let the garlic cool.
- Discard the seeds from the squash and use tongs to shred the flesh into strands.
- Spread the strands on the baking sheet, zest the garlic and add lemon zest.
- Sprinkle with Italian parsley, grate Parmesan over it, and add salt and crushed red pepper.
- Toss everything together, taste, and adjust salt if needed, then top with more Parmesan and parsley.
Nutrition Facts (estimated)
Servings
1 to 2
Calories
250
Total fat
8g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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