JET's Parmesan Spaghetti Squash
 

PARMESAN SPAGHETTI SQUASH

2 Cups Spaghetti Squash, microwaved and shredded
4 Tbsp Parmesan Cheese, Grated
2 Tbsp Butter
2 Tbsp Basil Leaves, fresh and cut into thin ribbons.
1/4 tsp Garlic Salt
1/2 tsp EACH Salt & Pepper

Steam halves of squash, cut side down, with a bit of water, covered in microwave until tender. About 12 minutes. Remove seeds and with a fork, scrap squash back into the bowl. Add the butter, garlic salt, salt & pepper and stir. Add the parmesan cheese and mix well. Cover and place back in the microwave for about 1-2 minutes. Take out, add the fresh basil ribbons and stir to mix. Serves 2

I paired this with a Butter Lemon Halibut and it was great.

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 201
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 9 g 46 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 43 mg 14 %
Sodium 1047 mg 44 %
Potassium 18 mg 1 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 2 g 9 %
Sugars 4 g
Protein 6 g 12 %
Vitamin A 15 %
Vitamin C 10 %
Calcium 22 %
Iron 4 %

I have a small one to cook up and will be using your recipe for mine. Usually just serve with butter, salt/pepper and then top with some cottage cheese but the Parmesan sounds like a nice change.
Thanks for the recipe, do not have fresh basil in the house, here in the Mitten state, am staying home with the snow and such.

I love spaghetti squash, but last week all the store had was really large ones, and I'm the only one who eats it and I don't want leftovers for a whole week. But thanks for the recipe, I usually just use the canned seasoned diced tomatoes.

What I do except I scrape those seeds out ( with a grapefruit spoon-serrated) before micro....and I just poke skin with fork a few times, turn cut side down and micro...no water.

[QUOTE=Geri B;7114505]What I do except I scrape those seeds out ( with a grapefruit spoon-serrated) before micro....and I just poke skin with fork a few times, turn cut side down and micro...no water.[/QUOT

I microwave mine, too, but I just put it on a plate and put one knife hole in it, then I nuke it whole for 10 minutes...the one hole keeps a lot of the steam in and it will continue to cook even after the microwave has stopped..then I go back and check it,,if it's soft on the outside, it's done, if not I keep doing 5 or 10 minute cycles.
It's way easier to clean if it's cooked till the outside is very soft.
My favorite way to eat it is with mushrooms and parmesan. I grew at least 2 dozen last year, on 4 plants, and just used up my last one a few days ago! It is my favorite vegetable. It freezes very well, too! I think this year I'll have to put in 6 plants!