It's called spaghetti squash for a reason — it's the perfect alternative to the empty carbs of white wheat pasta. Mix this spaghetti squash with some Italian herbs and cheese, and you have a masterpiece of flavor and health.Ingredients
1 medium spaghetti squash
1 TBSP butter
3 cloves garlic, minced
1 cup half and half (half milk/half cream)
1 TBSP tapioca flour
1/2 cup dry grated Parmesan cheese
1/8 tsp ground pepper
2 TBSP fresh chopped parsley
2 TBSP freshly grated Parmesan cheese
Preheat the oven to 400 degrees F.
Cut squash in half, length-wise, scoop out the seeds and place face down in a baking dish. Fill with 1 inch of water and bake 20-30 minutes, or until tender.
With a fork, scrape the squash out and place in a oven safe dish.
Whisk half and half and flour together and set aside.
In a medium sauce pan, melt butter over medium heat. Add the garlic and sauté 30 seconds. Add half and half and stir until thickened. Remove from heat and stir in dry grated Parmesan and pepper. Toss sauce with the squash and top with parsley and fresh grated Parmesan.
Broil 2-3 minutes or until it is beginning to brown.
Remove and serve.
- 1/4 the recipe
- Calories 201
- Total Fat 13g
- Sodium 571mg
- Carbohydrates 11g
- Dietary Fiber 1g
- Sugars 3g
- Protein 9g