๐Ÿ๐Ÿ‡ฎ๐Ÿ‡น "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 thatโ€™s perfect for all your pasta cravings โ€” without the carbs or the guilt! ๐Ÿฝ๏ธ

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 ๐Ÿ๐Ÿ‡ฎ๐Ÿ‡น

Servings โ€“ 2
Prep Time โ€“ 15 Minutes
Cook Time โ€“ 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 350ยฐF.

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. Youโ€™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 โ€” 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.

by CraftWithTammy

1 Comment

  1. desertrat75

    Looks great! I really wish I would stop forgetting how great spaghetti squash is.