Baked Garlic-Parmesan Spaghetti Squash

Baked Garlic-Parmesan Spaghetti Squash

Garlic-y and cheese-y goodness!

Spray a large, deep pan with non-stick spray.

Stab the spaghetti squash a few times to create vents for steam to come out in the oven.

Place squash in pan and put on middle-lower rack of oven.  Heat for about 1 hour and 10 minutes at 375 degrees.

Once the squash is done, let it cool in the pan.  Mince the garlic cloves.

Cut the squash in half, length-wise, when cool.  Spoon out the seeds and then use a fork to scrape the squash into long strands.  Throw away the peel and the seeds.

Transfer the squash to another bowl and use the dish you used to bake the squash to start sauteing the spices.

Clean up the pan a bit first.

Melt the butter on medium-low heat, then add the garlic and saute until garlic becomes fragrant.

Add the squash and the parsley and mix well with garlic and butter.  Saute for few minutes (about 4 minutes), stirring continually, to incorporate all of the flavors.

Once thoroughly mixed and incorporated, add the grated Parmesan cheese and mix well.  Saute while stirring for another few minutes (about 3 minutes), to deeply incorporate all ingredients and soften the squash.

Beautiful and delicious (and very cheap money-wise!!).  Great all around! :)

Baked Garlic-Parmesan Spaghetti Squash

Cooking time: 1 hour, 20 minutes
Prep time: 10 minutes
Total time: 1 hour, 30 minutes
Servings: about 7 (about 1 cup)  *approximated

Nutrition Per Serving (about 1 cup)
Calories: 63 calories
Fat: 4 g
Sodium: 109 mg
Carbs: 9 g
Fiber: 2 g
Protein: 3 g

Ingredients:
1 large spaghetti squash
2 cloves garlic
1 1/2 tablespoons butter
4 teaspoons dried parsley flakes (or 1/4 cup fresh parsley)
1/4 cup grated Parmesan cheese

Directions:
1.  Stab the spaghetti squash a few times to create air vents and place it in a large, deep pan.
2.  Bake the spaghetti squash for about 1 hour and 10 minutes on the middle-lower rack of the oven at 375 degrees.  Make sure the squash is soft-- when it is, it's done.
3.  Mince the garlic cloves.  Once the squash is done, let it cool for about 10 minutes, then cut it in half, length-wise.  Remove the seeds and then use a fork to create long strings by scraping the squash.  Place squash strands in a separate bowl.Throw out the peel and the seeds.
4.  Clean out the dish a bit, then melt the butter in the large dish over medium-low heat.  Add the garlic and saute until fragrant, about 3 minutes.  Add the squash and parsley flakes, and stir continuously for about 3-4 more minutes, until all flavors are incorporated thoroughly mixed together.
5.  Add the grated Parmesan cheese.  Stir for another few minutes (about 3 more minutes), to soften the squash, and it's done!

**Adapted from Steamy Kitchen's Baked Spaghetti Squash with Garlic and Butter II recipe: http://www.yummly.com/recipe/external/Baked-spaghetti-squash-with-garlic-and-butter-315049 **

Enjoy!