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–+ servings
spaghetti squash with parmesan cheese

Spaghetti Squash with Butter and Parmesan

Spaghetti squash with butter and Parmesan cheese is a simple recipe that has quite an impact. It makes a perfect vegetarian main course or a side dish with meat dishes.
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Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main or Side
Cuisine American
Servings 4 Servings
Calories 131 kcal

Ingredients
 
 

  • 1 spaghetti squash, about 3 pounds
  • 3 tablespoons butter, melted
  • salt and lots of freshly ground pepper
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Cut the squash in half lengthwise and take out as many seeds as you can. Put it in a baking dish cut side down, adding a little water to the dish so the squash doesn't dry out. Cover the dish with foil wrap and bake it in a 375ºF oven for 30 to 40 minutes or until the squash is tender.
  • When the squash is fully cooked and tender, let it cool until it is cool enough to handle. Then turn the halves over and carefully pull out and discard any seeds you might have missed before cooking it. With a fork scraping along each half of the squash that you have cut lengthwise, scrape out all of the lovely long strands and place them in a serving bowl. Sometimes the seeds hide stubbornly in the strands of squash so make sure you get them all out.
    Cooked spaghetti squash
  • You should have approximately 3 cups from one squash, possibly 4 cups if it is a larger one.
  • Melt the butter to make sure it mixes into the strands of squash fully, so each forkful will be full of buttery goodness. Then toss the strands of spaghetti squash in a bowl with the melted butter and the grated Parmesan cheese. Season the mixture with salt and pepper and serve it immediately.

Notes

Tips and Variations:

  • If you don't want to use butter, you can moisten the squash with a little olive oil or coconut oil. I like the flavor the butter gives the dish, especially mixed with the Parmesan cheese, but the others work too.
  • Feel free to add a teaspoon of chopped fresh herbs to the recipe. Chives or parsley would work really well, or try fresh oregano leaves or finely chopped basil. Even cilantro would work nicely and takes you to a whole other part of the world.
  • If you are trying to avoid a lot of salt, omit it entirely if you still enjoy the taste. Another suggestion is to use a low salt seasoning mix like Herbamare. I recommend Herbamare so often you would think I am being paid by the company, but not so. (Good idea though!) It's just a wonderful seasoning mix with a bit of sea salt mixed with dried vegetables and herbs. I use it on just about everything.

Nutrition

Calories: 131kcalCarbohydrates: 18gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 253mgPotassium: 287mgFiber: 4gSugar: 7gVitamin A: 406IUVitamin C: 5mgCalcium: 216mgIron: 1mg
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