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Spaghetti Squash Parmesan
Source: dLife

Thin strands of squash tossed with a delicious garlic broth, topped with Parmesan cheese.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 85.0
Total Carbs 13.9 g
Dietary Fiber 3.0 g
Sugars 5.4 g
Total Fat 2.9 g
Saturated Fat 1.6 g
Unsaturated Fat 0.3 g
Potassium 123.4 mg
Protein 3.0 g
Sodium 118.0 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  spaghetti squash
2 tbsp  fresh chopped green onion
1 tsp  minced garlic
1 tbsp  butter
0 1/4 cup  low sodium vegetable broth
1 tsp  italian seasoning
0.3333 cup  grated Parmesan cheese
1 pinch  salt
  1. Preheat oven to 350°F.
  2. In shallow baking dish, place squash, flesh side down. Pierce skin several times with fork. Add 1/2" hot water, cover with foil and bake 30 to 40 minutes or until squash is soft.
  3. Remove squash from baking dish. With fork, gently scrape strands of squarsh into serving bowl.
  4. In small saucepan, over medium heat, melt margarine. Add green onions and garlic; cook 3 to 4 minutes, until soft.
  5. Add broth and Italian seasoning. Bring to a boil.
  6. Pour sauce into bowl of spaghetti squash. Add cheese, salt and pepper to taste. Toss gently. Serve hot.

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