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    Home » All Recipes » Garlic Parmesan Spaghetti Squash

    Garlic Parmesan Spaghetti Squash

    Published: Feb 2, 2019 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

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    Spaghetti_Squash_5

    SO, I have a new obsession -- spaghetti squash. 

    I find the texture to be very interesting and love the textural mix of tender with a slight crunch. 

    Besides that, add garlic on anything and you can count me in. I sautéed the squash with some garlic, fresh parsley, and parmesan cheese. To be honest, the squash on its own is rather flavorless, so spices and other flavors are important.

    I was a little intimidated going into making this recipe because I had heard these squashes are very hard to cut into, but that cutting them in half is the best cooking method. While I didn't do a perfectly even cut, I will say it wasn't as hard as I had suspected, so I was off to a good start.

    Spaghetti_Squash_4

    This recipe is also pretty hands-off, you let it bake in the oven for a little before needing to be active again, so it's perfect for a week night side dish or meal prep. I brought my left overs to work for a week and every day when I heated it up, someone new wanted to try a bite -- for those of you that work in an office, you know that's a big win.

    See below for this super simple spaghetti squash recipe! I hope you enjoy it as much as I do.

    Spaghetti_Squash_5
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    Garlic Parmesan Spaghetti Squash

    Sautéed garlic parmesan spaghetti squash - a perfect easy, flavorful weeknight side dish.
    Prep time: 10 mins
    Cook time: 30 mins
    Yield: 4 -6 side servings
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    INGREDIENTS 

    • 1 medium spaghetti squash
    • 3 cloves minced garlic
    • 1 tablespoon fresh minced parsley
    • 3 tablespoon butter
    • ¼ cup shredded parmesan cheese
    • Salt + pepper

    INSTRUCTIONS

    • Very carefully, cut the squash in half lengthwise and remove the seeds.
    • Drizzle with olive oil and sprinkle with salt and pepper, then bake in the oven at 375℉ for 25 minutes, opening down.
    • Once cooled, using a fork, scrape the inside of the squash to pull the "spaghetti" strands out.
    • Using a colander, squeeze out the extra moisture.
    • In a skillet (or other cookware of your choice), melt the butter and sauté the garlic until fragrant. Sprinkle in the parsley and cook for a minute. Then add in the spaghetti squash, parmesan cheese, and a large pinch of salt and pepper. Stir to combine and melt the cheese.
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings
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