Garlic Parmesan Spaghetti Squash
– 1 (3 to 4 pound) spaghetti squash
– 1/4 cup butter
– 3 cloves garlic, minced
– 2 tablespoons fresh basil, chopped
– 2 tablespoons flat-leaf parsley, chopped
– Kosher salt
– Fresh cracked black pepper
– 1/2 cup Parmesan cheese + more for serving
Instructions:
- Preheat the oven to 400°F. Carefully cut the squash in half lengthwise. You can microwave the entire squash for 3 to 5 minutes to make cutting it easy. Scoop out the seeds.
- Place the halves cut side down in a shallow baking dish. Add a bit of water, just enough to cover the bottom of the pan.
- Cook the squash for 35 to 45 minutes. Check after30 minutes by piercing the side with a knife. The squash is ready if the knife comes out clean.
- Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.
- Heat the butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic, and cook until it begins to turn golden.
- Remove the skillet from the heat and add the shredded spaghetti squash, basil, parsley, Parmesan cheese, salt, and pepper. Toss to with tongs to combine.
Serve with extra Parmesan, basil, and parsley, if desired.
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