Garlic Parmesan Spaghetti Squash

Parmesan Garlic Spaghetti Squash is a warm and creamy, comforting side dish that's low in carbs, but loaded with the most incredible combination of flavors.

INGREDIENTS - Spaghetti squash - Parmesan cheese - Mascarpone cheese - Chicken broth - Butter - Garlic - Parsley - Olive oil - Salt - Pepper

Cut your spaghetti squash in half lengthwise and scrape out all the seeds. Using a fork, poke a few sets of holes on the outside of each half.

Brush olive oil on a sheet pan lined with parchment paper, then drizzle the cut side of the spaghetti squash with olive oil. Sprinkle salt and pepper, then place cut side down on the baking sheet.

Bake in the oven for 35 minutes or until cooked through. Remove it from the oven, flip both halves over and allow to cool while you make the sauce.

Heat a large skillet to medium low and add in the butter and olive oil. Once the butter has melted, add in the garlic and sauté for about 10 seconds or until fragrant, but do not brown it.

Stir in the chicken both and mascarpone cheese, salt and pepper to taste.

Once the spaghetti squash has cooled enough to handle, shred it into long spaghetti like strands using a fork.

Add the squash to the skillet along with the parsley and (optional) red pepper flakes, toss to combine and cook until heated through.

Add in the parmesan cheese and toss. Serve with more grated parmesan cheese and parsley over the top.

View the full printable recipe with  nutritional info by clicking below!