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SideChef
Recipes
American
Spaghetti Squash with Lemon and Parmesan

10 INGREDIENTS • 9 STEPS • 1HR

Spaghetti Squash with Lemon and Parmesan

Recipe
3.3
3 ratings
“A little indulgent, a little healthy, a lot of yum”, this recipe stays true to that philosophy. Yes, it’s veggie based and yes, it’s indulgent. It’s creamy, lemony, and cheesy. This is one of those dishes that’s simple enough for a busy weeknight dinner, but tasty enough that you could whip it out for a weekend dinner party. Its a one pot wonder. One that delivers in nutrition and flavor.
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The Devilish Kitchen
Welcome to Devilish Kitchen! We are sisters cooking up a storm to bring you approachable recipes that are a little indulgent, a little healthy, and a lot of yum!
“A little indulgent, a little healthy, a lot of yum”, this recipe stays true to that philosophy. Yes, it’s veggie based and yes, it’s indulgent. It’s creamy, lemony, and cheesy. This is one of those dishes that’s simple enough for a busy weeknight dinner, but tasty enough that you could whip it out for a weekend dinner party. Its a one pot wonder. One that delivers in nutrition and flavor.
1HR
Total Time
$13.00
Cost Per Serving
Ingredients
Servings
2
us / metric
Spaghetti Squash
4 lb
Spaghetti Squash
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Salt
as needed
Salt
Ground Black Pepper
2 tsp
Ground Black Pepper
Salted Butter
3 Tbsp
Salted Butter
Garlic
3 cloves
Garlic, finely chopped
Heavy Cream
3/4 cup
Heavy Cream
Lemon
1
Lemon, juiced
Parmesan Cheese
3/4 cup
Parmesan Cheese, freshly grated
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
optional
Nutrition Per Serving
VIEW ALL
Calories
925
Fat
67.4 g
Protein
18.2 g
Carbs
70.8 g
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The Devilish Kitchen
Welcome to Devilish Kitchen! We are sisters cooking up a storm to bring you approachable recipes that are a little indulgent, a little healthy, and a lot of yum!
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Cut off both ends of Spaghetti Squash (4 lb). With a sharp and sturdy knife, cut the squash lengthwise until left with two halves.
step 3
With a spoon, remove the seeds from each half. Drizzle each half with Extra-Virgin Olive Oil (1 Tbsp) and season with Salt (as needed) and Ground Black Pepper (2 tsp). Place squash face side down on a baking sheet and cook for 45 minutes, or until fork tender.
step 3 With a spoon, remove the seeds from each half. Drizzle each half with Extra-Virgin Olive Oil (1 Tbsp) and season with Salt (as needed) and Ground Black Pepper (2 tsp). Place squash face side down on a baking sheet and cook for 45 minutes, or until fork tender.
step 4
In a medium sized saucepan, on medium-low heat, melt Salted Butter (3 Tbsp). Add Garlic (3 cloves) and saute for 4 minutes or until the garlic is just cooked.
step 5
Add Heavy Cream (3/4 cup) and stir until it is well combined. Add Lemon (1) and stir.
step 6
About a 1/4 cup at a time, stir in Parmesan Cheese (3/4 cup). Continue adding cheese and stirring until the Parmesan has completely melted into the sauce.
step 7
Reduce the sauce over medium/low until it is thick and coats the back of a spoon. Season with salt and pepper to taste.
step 7 Reduce the sauce over medium/low until it is thick and coats the back of a spoon. Season with salt and pepper to taste.
step 8
When the squash is done, let it cool for at least 10 minutes.
step 9
With a fork, fluff up the squash and add it to the saucepan. Gently fold into the sauce. If you like, top with extra Parmesan, or for some heat, Crushed Red Pepper Flakes (1 pinch).
step 9 With a fork, fluff up the squash and add it to the saucepan. Gently fold into the sauce. If you like, top with extra Parmesan, or for some heat, Crushed Red Pepper Flakes (1 pinch).
Tags
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American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Side Dish
Summer
Vegetables
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