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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spaghetti Squash Parmesan

Source: dLife

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

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 2.9 Fat, 2.8 Vegetables, 0.2 Meat, 0.4 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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Servings

Ingredients

3.0
3 lb spaghetti squash 2.0
2 tbsp fresh chopped green onion 1.0
1 tsp minced garlic 1.0
1 tbsp butter 0.25
0 1/4 cup low sodium vegetable broth 1.0
1 tsp italian seasoning 0.3333
0.3333 cup grated Parmesan cheese 1.0
1 pinch salt

Directions

Preheat oven to 350°F.
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.
Remove squash from baking dish. With fork, gently scrape strands of squarsh into serving bowl.
In small saucepan, over medium heat, melt margarine. Add green onions and garlic; cook 3 to 4 minutes, until soft.
Add broth and Italian seasoning. Bring to a boil.
Pour sauce into bowl of spaghetti squash. Add cheese, salt and pepper to taste. Toss gently. Serve hot.