Spaghetti Squash & Onion Skillet
Recipe: #18923
May 10, 2015
Categories: Side Dishes, Squash, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This makes a great side dish, a great alternative to potatoes or pasta, it's strands of roasted spaghetti squash with sautéed onions and garlic and Parmesan cheese"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (521.3 g)
- Calories 287
- Total Fat - 15.5 g
- Saturated Fat - 4.9 g
- Cholesterol - 15.5 mg
- Sodium - 128.3 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 4.9 g
- Sugars - 17.1 g
- Protein - 6.9 g
- Calcium - 211.6 mg
- Iron - 1.8 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 375°F.
Step 2
Cut the spaghetti squash in half lengthwise, scoop out the seeds and sprinkle with salt. Place the squash, cut side down in a baking dish and add about 1/4 inch of water. Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
Step 3
Remove from the oven and use a fork to rake the strands of flesh out of the skin and into a bowl. Set aside.
Step 4
Heat the olive oil and butter in a large skillet over medium heat. Add the onion and sauté until soft and lightly caramelized, 5 to 7 minutes. Add the garlic and continue to sauté for 2 to 3 minutes longer.
Step 5
Add the spaghetti squash and toss to combine thoroughly. Season to taste with salt and pepper and cook for 2 to 3 minutes to be sure the squash is heated through. Add the parsley and Parmesan and toss again.
Tips
No special items needed.
0 Reviews
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