Spaghetti Squash Parmigiano
Spaghetti squash is a winter squash with a unique stringy flesh that resembles spaghetti noodles. This recipe is a low carb side dish featuring classic Italian flavors but without the pasta! Spaghetti squash is also a lower potassium winter squash, making it a great addition to a kidney-friendly diet. Chef's Tip: Microwaving the raw spaghetti squash before cutting in half makes it much easier to cut into.
Ingredients
- spaghetti squash 1.00 1 (about 5 lbs)
- olive oil 4.00 tbsp divided use
- garlic 2.00 clove minced
- shallots 1.00 shallot minced
- black pepper 0.25 tsp
- crushed red pepper flakes 0.13 tsp
- Parmesan cheese 0.75 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 375º F.
- 2
Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
- 3
Rub cut squash all over with 2 tbsp olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
- 4
Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant
- 5
2-3 minutes. Turn off heat.
- 6
Use a large spoon or fork to scrape the stringy flesh from the squash into the skillet. Add Parmesan cheese
- 7
black pepper and red pepper chili flakes; stir to combine. Serve warm.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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