The best thing about this cheesy spaghetti squash recipe is that any vegetable you have on hand may be used in its place. This is a lower-carb substitute for noodles that is also incredibly simple.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (2 1/2 pound) spaghetti squash, halved and seeded
- 2 tablespoons butter, or more to taste
- 1 medium zucchini, chopped
- 1 cup sliced fresh mushrooms
- ½ cup grape tomatoes, halved
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- salt and ground black pepper to taste
- ¾ cup grated Parmesan cheese, or to taste
Instructions
- Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
- Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
- Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
- Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 218 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, definitely a keeper! Even my pickiest little eater gobbled this up.