Spaghetti squash with butter, garlic and Parmesan, baked with a layer of gooey provolone cheese on top. A low carb side dish to rival any pasta recipe!
I cooked a lot of spaghetti squash over the fall and winter. It’s such a readily available squash and it’s so darn useful. Even if you’re not on a low carb or gluten-free diet, spaghetti squash is such a great alternative to heavy pasta and it holds up well to sauces and toppings. I’ve used it in so many ways, from regular spaghetti to carbonara. I think the only downside is the high liquid content, which can mean your “pasta” dishes get a little bit goopy. But I’d say that’s little price to pay for a truly healthy and delicious low carb pasta dish. I think I can overlook a little liquid at the bottom of my bowl! Oh and a big upside to spaghetti squash dishes is that they heat up nicely the next day.
My favourite treatment of spaghetti squash is really quite simple. Some butter, some garlic, some parmesan and a sprinkle of salt and pepper. We had that as a side dish more times than I can count this past winter. It’s simple, it’s delicious and the leftovers make a great breakfast! If you can find smaller-sized squashes, about 6 to 8 inches long, they make for perfect serving sizes. Putting it back into the shells and baking it with some gooey, melty cheese on top makes for a lovely presentation as well. You can also do this with the large spaghetti squash, but the shells will hold more than a single serving. And you can easily turn this side dish into a full meal with the addition of some cooked sausage or meat before baking a second time.