Description
A simple recipe for creamy spaghetti squash without heavy cream.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet.
- Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- Let the squash cool slightly, then use a fork to scrape out the strands into a bowl.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the squash strands, vegetable broth, Parmesan cheese, salt, and pepper to the skillet.
- Toss everything together until the squash is heated through and coated in the creamy sauce.
- Serve immediately.
Notes
- For extra flavor, add a pinch of nutmeg to the mixture.
- If the mixture seems too dry, add vegetable broth one tablespoon at a time until you reach your desired consistency.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 10
Keywords: spaghetti squash, creamy, vegetarian, side dish, low carb