🍝🇮🇹 "Craving Italian? Pasta? Sauce? Can't have the carbs or just watching your figure? This is the most satisfying dish ever!"

This little golden gourd is the ultimate veggie glow-up, turning from a humble squash into a magical bowl of stringy, spaghetti-like goodness that’s perfect for all your pasta cravings — without the carbs or the guilt! 🍽️

I grew up in an Italian area and pasta was a meal pretty much twice to three times a week in so many different ways! I was able to turn my childhood favorite into something healthier for me today. Hope y'all enjoy it as much as I do.

Makes a great meal prep option for the week too!

Spaghetti Squash Parmigiana 🍝🇮🇹

Servings – 2
Prep Time – 15 Minutes
Cook Time – 40 Minutes

Ingredients:

• 1 Large yellow spaghetti squash
• 12oz jar Your favorite choice sauce, if looking for the keto and low carb options watch for sugars and carbs on the labels. Not all sauces are equal.
• 2 Tablespoons butter
• salt & peper to taste
• 1/2 tsp garlic powder, optional
• olive oil
• 1 1/2 cups mozzarella cheese, shredded
• chopped fresh parsley, optional

Instructions:

Preheat your oven to 350°F.

Slice the spaghetti squash in half lengthwise (from top to bottom).

Scoop out the seeds and stringy bits from the center using a spoon. Start from the edges and work your way inward.

Season the inside of each half with salt, pepper, and garlic. Then, drizzle with olive oil for extra flavor and a golden roast.

Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.

Bake in the preheated oven for 45-60 minutes, or until the squash is tender and easily pierced with a fork.

Remove from the oven and let it rest for 10 minutes.

Using two forks, gently scrape the inside of each squash half, starting at the edges and working inward. You’ll see beautiful spaghetti-like strands begin to form!

Add a pat of butter to the warm strands for a rich, velvety touch, then plate the shredded squash.

Top with your favorite sauce — as much or as little as you like!

Sprinkle with shredded mozzarella cheese, and add a pinch of fresh parsley for a pop of color (optional, but so pretty!).

Here is the full recipe, additional pictures along with home made sauce options Spaghetti Squash Parmigiana also here is a Quick Marinara if you prefer to make your own.