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Spaghetti Squash Recipe with Herbs and Parmesan
Wendy Zitzman
Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
14
minutes
mins
Total Time
Total Time
24
minutes
mins
Servings
Servings
4
Calories
Calories
108
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.
Nutrition
Nutrition Facts
Spaghetti Squash Recipe with Herbs and Parmesan
Serving Size
1 heaping cup
Amount per Serving
Calories
108
% Daily Value*
Fat
5.5
g
8
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.