Garlic Parmesan Spaghetti Squash

By tcasteel2000

Ingredients

• 8 tablespoons unsalted butter, divded
• 3 cloves garlic, minced
• 1/4 cup vegetable broth
• 1/2 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• For the spaghetti squash
• 1 (2-3 pound) squash
• 2 Tsp. olive oil
• Salt and Pepper to taste

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.

Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.

Remove from oven and let rest until cool enough to handle.

Using a fork, scrape the flesh to create long strands.

Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.

Serve immediately, topped with Parmesan and garnished with parsley, if desired.