Apr 102014

Spaghetti Squash with Rosemary, Shallots & ParmesanThis is one of my favorite dishes to make throughout the week—Spaghetti Squash with Rosemary, Shallots & Parmesan. Serve with Turkey Meatballs, Crab Cakes or any meat option of your choice.

Bolder, brighter, and richer in nutrients than your basic penne pasta, spaghetti squash is the perfect addition to an easy family dinner. One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients.

Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.




—1 medium spaghetti squash


—Preheat oven to 375 degrees
—With small knife, prick squash all over
—Place in baking pan and roast for 1 hr 20 mins
—When cool enough to handle, halve lengthwise
—Carefully remove seeds
—With a fork, scrape to remove squash in long strands



—1 tablespoon of coconut oil
—2 shallots, diced small
—2 teaspoons of minced garlic
—1 teaspoon of chopped fresh rosemary
—5-6 cups of roasted spaghetti squash
—2 tablespoons of grated parmesan
—black pepper to taste


— In a large nonstick skillet, melt coconut oil
—Add shallots and garlic and cook until softened
—Stir in rosemary and cook until fragrant (1 minute)
—Add squash and toss to combine all ingredients
—Stir in parmesan and black pepper

Come hang out with me on Facebook and Instagram and tell me what you’re cooking this week! It would be awesome to hear from you!  Enjoy!


Roasted Spaghetti Squash

  One Response to “Spaghetti Squash with Rosemary, Shallots & Parmesan”

  1. I’ve been absent for a while, but now I remember why I used to love this website.
    Thank you, I’ll try and check back more often.
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