The big, hard shape of the spaghetti squash can be a little bit intimidating at first. But don’t let that thick, hard shell freak you out. Inside, the spaghetti squash lurks lovely and delicious strings of squash that look very similar to spaghetti noodles when cooked – but with a fraction of the calories and carbs.
I have found that the easiest way to cook spaghetti squash is just to steam it in the microwave – it comes out perfect every time. I have used spaghetti squash as an alternative to pasta noodles in a variety of Weight Watchers recipes, but this is one of my go-to recipes when I need something fast with little prep and cooking time.
My Spaghetti Squash Recipe with Herbs and Parmesan is a simple, yet tasty and filling squash dish that is delicately buttered and seasoned, and then topped with fresh Parmesan cheese.
This spaghetti squash recipe works well on its own as a Weight Watchers side dish or top it off with some low-calorie turkey meatballs and a bit of marinara sauce, and it makes an amazing main entree too.
Spaghetti Squash Recipe with Herbs and Parmesan
Ingredients
- 1 large spaghetti squash - around 4-5 lbs
- 2 tbsp light butter
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- 1 tsp black pepper
- ½ cup fresh - shaved Parmesan cheese
Instructions
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place both squash halves, cut side up, in a shallow, microwave-safe baking dish. Add in ½ cup water, and cover with plastic wrap.
- Microwave on high for 12 minutes. Let sit, covered, for an additional 5 minutes.
- Using a fork, scrape the insides of the squash, thus releasing the spaghetti-like strands. Place in a large bowl.
- Add in butter, and warm in the microwave for another 20 seconds to melt butter. Stir gently to coat all squash “noodles” with the butter.
- Stir in garlic powder, oregano, basil, salt, and pepper.
- Divide evenly into 4 servings, and top each serving with 2 tbsp fresh shaved Parmesan cheese.
4 Comments
Cut side up? Or cut side down in the water? I’ve always done it down, so I’m confused. (Looking forward to trying this tonight, though!)
I did it cut sde up, not down in the water, but I’ve also done it cut side down and that works well too.
to make cutting the squash easier try puncturing it with a fork a few times then mircrowaving for a few minutes.
This looks so yummy. I will have to stop by the farmers market and pick up some spaghetti squash!