Enjoy this tender Baked Lemon Garlic Spaghetti Squash, infused with bright citrus and savory garlic for a fresh, and satisfying low-carb dish.
Instructions
- Preheat oven to 375 degrees F / 190 degrees C.
- Pierce spaghetti squash a few times with sharp knife.
- Bake 3 pounds spaghetti squash for 60 minutes, or until knife pierces skin easily. Allow squash to cool for 10 minutes.3 pounds spaghetti squash
- Cut squash in half lengthwise. Use fork to remove and discard seeds. Continue scraping with fork to get long strands. Place strands in separate bowl.
- Heat large sauté pan with 2 tablespoons butter and 4 garlic cloves over medium-low heat. When garlic becomes fragrant, add 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ¼ cup vegetable broth, salt and pepper to taste. Simmer for 2 minutes to reduce liquid.2 tablespoons butter, 4 garlic cloves, 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ¼ cup vegetable broth, salt and pepper to taste
- Add spaghetti squash strands and toss well. Sprinkle in ¼ cup Parmesan cheese and ¼ cup parsley. Adjust seasoning if necessary. Serve immediately and enjoy!¼ cup Parmesan cheese, ¼ cup parsley
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