Parmesan Spaghetti Squash

Parmesan Noodle dish substituted with carb friendly spaghetti squash Approximate Nutrition Facts per serving: Kcal 167, Total Fat 9.2g, Cholesterol 29mg, Sodium 538mg, Carbohydrates 6.7g, Fiber 1.4g, Sugar 2.3g, Protein 12.3g, Vitamin A 6%, Calcium 34%, Vitamin C 9%, Iron 4%




1 medium spaghetti squash (cut lengthwise, scrape out seeds) 3 large bulb green onions, chopped 2 tablespoon butter ½ cup parmesan cheese Garlic salt seasoning and fresh ground black pepper to taste

Nutritional information

No nutrition information available


Use one half of the squash, wrap and refrigerate the other Preheat oven 300 degrees, set your half squash at an angle (to avoid mushiness) in a small casserole dish, put ¼ cup water in bottom of dish, bake squash on lowest rack for 30 min. Turn squash so that other side sits at an angle, bake 30 more minutes, remove dish with squash place it by an open window to cool. As the squash is baking, melt the butter in a microwave. Mix in the parmesan cheese, the garlic salt seasoning, and the fresh ground black pepper. With hot pads, remove squash from dish, hold squash in one hand over a mixing bowl and with a long tine fork, gently scrape the squash into bowl, it will resemble spaghetti! Add chopped green onions and butter mixture. Toss to mix thoroughly with fork.