Spaghetti Squash w/Parmesan & Romano

By 30 Minutes or Less
Add a small salad, a slice of Italian bread, a meatball and you'll have complete meal!

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  • Prep Time: 20

Side Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 2
Think Variety; Think Color: Yellow/Orange, White


1 (3 lb) spaghetti squash

1/2 cup parsley, finely chopped

salt and pepper to taste

2 garlic cloves, minced and crushed 

2 Tbsp Parmesan and Romano cheese 

1 Tbsp margarine


  1. Microwave squash on high for 9 minutes. Let cool and remove spaghetti-like strands. Place spaghetti strands in colander and let drain over a bowl.
  2. Saute garlic in margarine for 2 minutes. Add drained juice and parsley. Heat for one minute in garlic mixture. Toss with spaghetti strands.
  3. Sprinkle with cheese, salt and pepper, and toss again. Serve.

Nutritional Information

  • Calories:    120
  • Carbohydrates:    20g
  • Total Fat:    4.5g
  • Cholesterol:    0mg
  • Saturated Fat:   1g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    34%
  • Sodium:    120 mg
  • Protein:    3g
  • Recipe Credit
  • Recipe courtesy of University of Illinois Extension Family Nutrition Program.



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