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Parmesan Spaghetti Squash

Tomato Parmesan Spaghetti Squash Recipe

Creamy tomato parmesan spaghetti squash tossed in a rich, cozy cream sauce. Easy to make, full of flavor, and perfect as a side dish or simple main.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 289kcal
Author: Ruth Truett

Equipment

Ingredients

  • 1 spaghetti squash seeded and halved
  • 1 tablespoon avocado oil plus a drizzle for cooking the tomatoes
  • 1 ½ cups cherry tomatoes
  • ½ cup onion diced
  • 1 cup parmesan cheese grated
  • ⅓ cup heavy cream
  • juice and zest of ½ a lemon
  • kosher salt and fresh ground pepper to taste

Instructions

  • Soften the squash: Microwave the whole spaghetti squash for about 5 minutes, then let it cool slightly. Cut in half lengthwise and remove the seeds.
  • Roast: Place squash halves cut-side down on a baking sheet. Roast at 425°F until fork-tender and the strands pull away easily, about 30–45 minutes. Scrape out the strands and set aside.
  • Make the sauce: Heat a drizzle of avocado oil in a skillet over medium heat. Add the tomatoes and onion and cook until the tomatoes begin to burst and the onion softens.
  • Finish: Lower the heat and add the heavy cream, parmesan, and spaghetti squash strands. Toss gently until combined and warmed through and the sauce has thickened slightly. Remove from heat, add lemon juice and zest, and season with kosher salt and fresh ground pepper to taste.

Notes

The longer you microwave the squash, the less time required in the oven.
Add extra parmesan. Because you can. And, you should. 
 

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 22g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 454mg | Potassium: 454mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1050IU | Vitamin C: 19mg | Calcium: 375mg | Iron: 1mg
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