
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!
Also Try Our Recipe : CHEESY SMOKED SAUSAGE AND CABBAGE CASSEROLE – LOW CARB, GLUTEN FREE

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:
- Preheat the oven to 400°F
- Carefully cut the squash in halflengthwise. You can microwave the entire squash for 3 to 5 minutes to make cutting it easier.
- 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.
- 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.
- Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.
- 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.
- 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.
- Serve with extra Parmesan, basil, and parsley, if desired.
For More Details : bit.ly/2CbaycG
Read More Our Recipe : LENTIL AND MUSHROOM STEW OVER POTATO-PARSNIP MASH
0 Comments