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By  Brian Faulkner  On

Spaghetti Squash with Parmesan

A light, simple, low-carb, gluten-free alternative to pasta.  Add tomatoes or pine nuts if desired. Serve as a side dish to any meat dish.

Spaghetti Squash with Parmesan
Serves 6
A light, simple, low-carb, gluten-free alternative to pasta. Add tomatoes or pine nuts if desired. Serve as a side dish to any meat dish.
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Ingredients
  1. 3 lb BCfresh spaghetti squash
  2. 3 tbsp butter
  3. 2/3 cup grated Parmesan cheese
  4. Salt and freshly ground pepper
Instructions
  1. Cut squash in half lengthwise and scoop out seeds. Place face-down on a parchment-lined baking tray and pierce skin with fork. Bake at 325°F for an hour, until tender. Scrape out flesh of squash with a fork. Stir the “spaghetti” strands with butter and Parmesan and season to taste. Serve immediately.
BCfresh Vegetables https://bcfresh.ca/

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