Calling all fellow pasta lovers!!!
If I could, I would eat carbs all day, every single day.
But, I can’t. Sigh. So I get to be creative and find ways to satiate my desire for carbs with other foods! Spaghetti Squash is a perfect low-carb alternative to pasta.
One cup of cooked spaghetti from white noodles has roughly 220 calories and 42 grams of carbs.
One cup of cooked spaghetti squash, however, has only 42 calories and 10 grams of carbs!
It’s delicious, versatile, and pretty guilt-free!
Below is my recipe for Cheesy Garlic Spaghetti Squash… if you don’t have anything planned for dinner tonight, run to the store now and grab these ingredients! You won’t regret it!
Cheesy Garlic Spaghetti Squash
- 1 medium Spaghetti Squash
- 2 tbsp Minced Garlic
- 1 tbsp Olive Oil
- 1 tbsp Lowry's Seasoned Salt
- 6 oz Fresh, Chopped Spinach
- 1/2 cup Cream I use Half & Half
- 1 tbsp Plain Cream Cheese
- 1/2 cup Grated Parmesan Cheese
Preheat oven to 400 degrees F. Allow oven to heat while microwaving Spaghetti Squash for 6 minutes to soften.
Slice Spaghetti Squash in half lengthwise and scoop out the seeds. Pour olive oil in the bottom of a rimmed baking dish and then place both halves of squash face down in the oil. (Outside of squash should be facing upwards).
Bake for 40 minutes on the top rack of your oven.
While cooking, combine remainder of ingredients in medium skillet until spinach is wilted and ingredients are well-combined.
Remove spaghetti squash from oven and turn over both halves of squash inside the dish. Using a fork, gently scrape the insides of the squash. A pile of spaghetti squash "noodles" will form inside the squash bowl. Reduce oven temperature to 325 degrees F.
Scoop skillet ingredients into both halves of the spaghetti squash and smooth down gently. Bake for 20 minutes on top rack of oven and then remove and allow to cool.
Scoop each half of Spaghetti Squash onto a plate and serve with sides of your choosing.