Baked Spaghetti Squash with Parmesan
Baked Spaghetti Squash with Parmesan features tender, strand-like squash with a light, nutty sweetness balanced by salty Parmesan and a kiss of olive oil. It’s simple yet satisfying, making a great side for roasted meats or a light main when you want something warm and comforting without feeling heavy.
- Prep10 mins
- Cook55 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Brush both sides of the squash with oil; sprinkle with salt and set it cut-side up in a baking pan. Cover the pan tightly with aluminum foil.
- 3
Roast in the preheated oven for 20 minutes. Uncover the pan; roast until the squash is tender, about 35 minutes more. Let cool slightly, about 5 minutes. Scrape the squash flesh into a large bowl with a fork; toss with Parmesan cheese.
- Calories 100.28 kcal Moderate
- Protein 1.84 g Low Source
- Carbs 7.91 g Moderate
- Total Fat 7.75 g Moderate
- Saturated Fat 1.58 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 2.73 mg Low Source
- Sodium 69.84 mg Low Source
- Fiber 1.74 g Low Source
- Sugar 3.15 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 59.8 mg Low Source
- Iron 0.36 mg Low Source
- Potassium 125.74 mg Low Source
- Vitamin A 7.45 mcg_rae Low Source
- Vitamin C 2.38 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛