Garlic Parmesan Spaghetti Squash

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

8 tablespoons unsalted butter (divded)

3 cloves garlic (minced)

1/4 cup vegetable broth

1/2 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

1 2-3 pounds spaghetti squash

2 tablespoons olive oil

Kosher salt and freshly ground black pepper (to taste)

Directions

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.

Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.

Remove from oven and let rest until cool enough to handle.

Using a fork, scrape the flesh to create long strands.

Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.

Serve immediately, topped with Parmesan and garnished with parsley, if desired.

Notes

For those of us who can't get enough of this kind of squash here is the best spaghetti squash recipe on the planet