Spaghetti squash is one versatile veggie; it’s nutritious and tastes good too!
However, it probably doesn’t get all the love it deserves. It has a delicate buttery taste, without adding butter; making it a healthy substitute for pasta, if a person is limiting carb intake.
|Nearly done cooking|
This is a creamy dish, that’s easy to pull together. If you’ve never cooked the squash, this is a good recipe to start with! Next time, I will be adding more garlic…
Creamy Spaghetti Squash w/Garlic
1 spaghetti squash
1 small onion, chopped
3 garlic cloves, minced
½ cup low-sodium chicken broth
¼ cup half and half or milk
½ cup Parmesan cheese, grated
1 tablespoon dried parsley
Salt and pepper, to taste
Preheat oven to 350 degrees.
Cut squash in half and remove seeds.
Bake squash, cut-side down on a baking sheet for about 45 minutes, until fork tender, let cool to handle.
Shred squash with a fork, lengthwise like spaghetti strands, set aside.
In a hot skillet, sauté onions and garlic until tender.
Add shredded squash and mix.
Season with salt and pepper.
Blend in chicken broth and half and half.
Add cheese and parsley, combine well.
Remove to serving dish.
Sprinkle with shredded Parmesan, if desired.