Spaghetti Recipe − Cheesy Spaghetti Squash

The best part about this cheesy spaghetti squash recipe is that you can substitute any vegetables you have on hand. This is very easy and a lower-carb alternative to noodles.

Ingredients

• 1 (2 1/2 pound) spaghetti squash, halved and seeded
• 2 tablespoons butter, or more to taste
• 1 medium zucchini, chopped
• 1 cup sliced fresh mushrooms
• ½ cup grape tomatoes, halved
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon red pepper flakes
• salt and ground black pepper to taste
• ¾ cup grated Parmesan cheese, or to taste

Cooking Directions

1. Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
2. Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
3. Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
4. Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

Nutrition Facts

• calories148.4
• carbohydrateContent16 g
• cholesterolContent19 mg
• fatContent8 g
• fiberContent0.7 g
• proteinContent6 g
• saturatedFatContent4.4 g
• sodiumContent217.7 mg
• sugarContent0.9 g