Ingredients
Step-by-Step Instructions
- Cook the spaghetti squash using your favorite method, then scrape out the strands with a fork. Let them drain in a colander for a few minutes and gently pat them dry with paper towels.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, stirring, until fragrant and just starting to turn pale golden. Don't let it brown.
- Add the spaghetti squash strands and toss with tongs to coat them in the garlic butter. Cook for 3-4 minutes, tossing often, until the squash is heated through.
- Take the pan off the heat and stir in the shredded Parmesan. Taste, then season with salt and black pepper.
- Serve garnished with fresh oregano leaves and an extra pat of butter, if you like.
Nutrition
Notes
Prep and cook times don't include cooking the squash. See the post for microwave and roasting methods, or cook it a day or two ahead and keep the strands in the fridge.
Pat the cooked strands dry before they go into the pan so the garlic butter doesn't turn watery.
Leftovers keep in an airtight container in the fridge for up to 4 days.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
