Spaghetti Squash Parmesan



My next door neighbor Amy SWEARS by this recipe! She loves making Spaghetti Squash Parmesan – so I thought I’d post for anyone who wanted to try a new dish.

  1. 1 spaghetti squash cut lengthwise into halves seeded
  2. 2 tablespoons sliced green onions and tops
  3. 1 teaspoon minced garlic
  4. 1-2 tablespoons margarine
  5. 1/4 cup reduced-sodium vegetable broth
  6. 1 teaspoon dried Italian seasoning
  7. 1/3 cup fat-free Parmesan Cheese
  8. 1 salt and pepper to taste

Preheat oven to 400 degrees F.

Arrange squash skin side up in a shallow baking dish. Pour in 1/2 inch hot water and bake covered with foil 30 to 40 minutes or until squash is soft. Take squash out of dish flip over. Using a fork fluff squash into strands.

Melt margarine in a pot and cook green onions and garlic 3 to 4 minutes. Pour in broth and add Italian seasoning and bring to a boil. Pour half the mixture into each half of the squash and combine well. Top with cheese and season with salt and pepper.


Nutritional Information: Per Serving— Calories: 99 Protein: 5.1g Carbohydrates: 14.3g Cholesterol: 0mg Sodium: 102mg Saturated Fat: 0.7g Total Fat: 3.6g

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.