Buttered Spaghetti Squash with Parmesan and Garlic
Roasted spaghetti squash tossed with garlicky butter and then topped with Parmesan and fresh herbs is a simple vegetable side dish.
Servings: 4
Ingredients
- 1 roasted spaghetti squash
- ½ cup butter divided
- 4 cloves garlic minced
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- ¼ teaspoon kosher salt adjust to taste
Instructions
- Roast the spaghetti squash and set aside until cool enough to handle. Use a fork to pull the flesh apart and away from the sides. The flesh will form "spaghetti-like" noodles as it separates.
- While the squash cools, melt 4 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Add the remaining ¼ cup of butter and allow it to melt. Add the spaghetti squash to the butter mixture and gently toss to combine.
- Add the Parmesan and parsley and toss again to mix throughout. Season with salt, taste, and adjust salt, as desired. Serve immediately, topped with additional Parmesan and parsley, if desired.
Nutrition
Calories: 308kcal | Carbohydrates: 18g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 325mg | Potassium: 296mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1216IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 1mg