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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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