Spaghetti Squash with Basil & Parmesan | Recipes
A recipe for spaghetti squash featuring easy roasted spaghetti squash, fresh basil, and Parmesan cheese.
Servings: 8 Servings
Calories: 65kcal
Ingredients
- 1 (4-6) pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- Juice of a lemon
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped basil
Instructions
- Preheat the oven to 375° and have ready a rimmed baking sheet lined with aluminum foil.
- Place the spaghetti squash flesh-side down on the baking sheet and bake for 45 minutes. Remove from the oven, carefully turn over and allow to cool slightly. Have ready a medium-sized mixing bowl.
- Using a fork, scrape out the flesh of the squash and transfer to the bowl. Add the salt, pepper and lemon juice to the squash and stir to thoroughly combine. Add Parmesan and basil. Toss to combine. Serve immediately and enjoy.
Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Cholesterol: 2mg | Sodium: 506mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 66mg | Iron: 0.4mg