Herbed Spaghetti Squash with Garlic and Parmesan #healthy #vegetarian

This Herbed Spaghetti Squash with Garlic and Parmesan formula is Keto agreeable, Low-carb, sans gluten, vegan, and an ideal side dish for any protein.

Perhaps it was on the grounds that it resembled, and was named after something I adored......spaghetti! It likewise most likely had something to do with the way that my Dad would eat it, and I was a Daddy's young lady, so in the event that it was adequate for him, it was sufficient for me.

Finally, the way that my Mom would cover it in spaghetti sauce (Ragu I accept) made it overly simple to chow down on. Despite the fact that the equivalent would not go for Brussels sprouts Eeeewwwwww!

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INGREDIENTS:

• 1 (3 to 4 pound) spaghetti squash
• 1/4 cup butter
• 3 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons flat-leaf parsley, chopped
• Redmond's real sea salt
• Fresh cracked black pepper
• 1/2 cup Parmesan cheese + more for serving

INSTRUCTIONS:

1. Preheat the oven to 400°F
2. Carefully cut the squash in halflengthwise. You can microwave the entire squash for 3 to 5 minutes to make cutting it easier.
3. Scoop out the seeds. Then place the halves cut side down in a shallow baking dish. Add a bit of water, just enough to cover the bottom of the pan.
4. Cook the squash for 35 to 45 minutes. Begin checking at 30 minutes. Squash is done when you can easily pierce the side with a knife.
5. Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.
6. Heat the butter in a large skillet, over medium heat. Once the butter has melted, add the minced garlic and cook until it begins to turn golden.
7. Remove the skillet from the heat and add the shredded spaghetti squash, basil, parsley, Parmesan cheese, salt, and pepper. Toss to with tongs to combine.
8. Serve with extra Parmesan, basil, and parsley, if desired.

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