Parmesan Spaghetti Squash

By Jennifer

4 Person

45 Minutes

0 Calories

Want a delicious carb-free alternative to pasta? There's a squash for that.

Ingredients

1/4 cup freshly grated Parmesan cheese, plus more for serving
3 tbsp. spread, divided
1 spaghetti squash, halved and seeded
1/4 cup Freshly Chopped Basil
1 tsp. sugar
28 oz. whole tomatoes
2 cloves garlic, divided
1 small onion, minced
Freshly ground black pepper
kosher salt
2 tbsp. extra-virgin olive oil, divided
1 large head broccoli, cut into florets

Method

01

Preheat oven to 425°. Arrange broccoli florets on the baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss gently to coat evenly, then roast for 20 minutes or until brown.
02

Meanwhile, in large pot, heat remaining 1 tablespoon olive oil. Add onion and cook for 4 minutes, or until tender, then add 1 clove garlic and cook for 1 more minute. Add tomatoes and juices, and gently crush tomatoes with wooden spoon. Let sauce come to a boil, then reduce heat and simmer for 15 minutes. Stir in sugar and basil, and season with salt and pepper.
03

While sauce is simmering, place spaghetti squash halves in microwave-safe dish, cut-side down, and add about ½ cup of water. Microwave on high for 12 minutes, rotating dish halfway through, until squash is tender, then let sit 5 minutes. When squash is cool enough to handle, scrape out insides with a fork (it will resemble pasta). Discard skins.
04

In a large saute pan, heat 1 tablespoon Country Crock spread. Add remaining 1 clove garlic and cook for 1 minute or until fragrant, then add spaghetti squash and cook for 2 to 3 minutes or until soft. Stir in Parmesan and remaining 2 tablespoons Country Crock, then season with salt and pepper.
05

Serve spaghetti squash with tomato sauce on top and roasted broccoli on the side. Garnish with extra Parmesan, if desired.

Related Tags

Dinner Recipes

Easy Dinner Recipes

Spaghetti Squash Recipes

Pasta Recipes

Parmesan Spaghetti Squash

3.8

( By Jennifer )

Want a delicious carb-free alternative to pasta? There's a squash for that.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

1/4 cup freshly grated Parmesan cheese, plus more for serving

3 tbsp. spread, divided

1 spaghetti squash, halved and seeded

1/4 cup Freshly Chopped Basil

1 tsp. sugar

28 oz. whole tomatoes

2 cloves garlic, divided

1 small onion, minced

Freshly ground black pepper

kosher salt

2 tbsp. extra-virgin olive oil, divided

1 large head broccoli, cut into florets

03 Method

Step 1

Preheat oven to 425°. Arrange broccoli florets on the baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss gently to coat evenly, then roast for 20 minutes or until brown.

Step 2

Meanwhile, in large pot, heat remaining 1 tablespoon olive oil. Add onion and cook for 4 minutes, or until tender, then add 1 clove garlic and cook for 1 more minute. Add tomatoes and juices, and gently crush tomatoes with wooden spoon. Let sauce come to a boil, then reduce heat and simmer for 15 minutes. Stir in sugar and basil, and season with salt and pepper.

Step 3

While sauce is simmering, place spaghetti squash halves in microwave-safe dish, cut-side down, and add about ½ cup of water. Microwave on high for 12 minutes, rotating dish halfway through, until squash is tender, then let sit 5 minutes. When squash is cool enough to handle, scrape out insides with a fork (it will resemble pasta). Discard skins.

Step 4

In a large saute pan, heat 1 tablespoon Country Crock spread. Add remaining 1 clove garlic and cook for 1 minute or until fragrant, then add spaghetti squash and cook for 2 to 3 minutes or until soft. Stir in Parmesan and remaining 2 tablespoons Country Crock, then season with salt and pepper.

Step 5

Serve spaghetti squash with tomato sauce on top and roasted broccoli on the side. Garnish with extra Parmesan, if desired.

04 Author