Lemon, garlic and Parmesan cheese flavor this easy sautéed spaghetti squash. Cracked black pepper adds some spice to this simple side dish.

Julia Levy
EatingWell.com, July 2021

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Credit: Will Dickey

Recipe Summary test

active:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 squash half, cut-side up, in a 7-by-11-inch microwaveable baking dish (or other microwaveable 2-quart baking dish). Pour 1/2 cup water into the squash cavity and top with the remaining squash half, cut-side down, to close the squash. Microwave on High until tender, 8 to 9 minutes. Drain. Let cool slightly, about 5 minutes.

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  • Using a fork, scrape the squash strands into a large strainer set over a large bowl. Discard the squash shells.

  • Heat oil in a large nonstick skillet over medium heat. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant and the garlic is starting to turn golden, about 1 minute. Add the squash strands and toss to coat. Increase heat to medium-high and continue to cook, tossing often with tongs, until the strands are evenly coated and any liquid has evaporated, 2 to 3 minutes. Remove from heat and stir in lemon zest, pepper and salt. Transfer to a bowl and sprinkle with Parmesan. Garnish with more pepper, if desired.

Nutrition Facts

184 calories; fat 12g; cholesterol 10mg; sodium 345mg; carbohydrates 18g; dietary fiber 4g; protein 5g; sugars 7g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 453IU; potassium 277mg.
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