Description
Experience the delightful transformation of spaghetti squash into a low-carb pasta alternative that’s both healthy and satisfying. This roasted spaghetti squash dish combines tender strands with aromatic garlic and fresh herbs, topped with bubbling Parmesan and sweet cherry tomatoes. Perfect for weeknight dinners or meal prepping, this easy recipe will impress family and friends alike!
Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each half with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 40 minutes until tender.
- While roasting, heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant (1-2 minutes), then add fresh herbs.
- After roasting, flip the squash cut-side up. Fill with garlic-herb mixture, top with cherry tomatoes and Parmesan cheese.
- Return to the oven and bake for an additional 15 minutes until cheese is golden brown.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/4 of prepared dish (approximately 200g)
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg