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RECIPE
10 INGREDIENTS9 STEPS1hr

Spaghetti Squash with Lemon and Parmesan

4.5
2 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.
Spaghetti Squash with Lemon and Parmesan Recipe | SideChef
“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.
The Devilish Kitchen
Hi friends! 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!
http://www.devilishkitchen.com/
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The Devilish Kitchen
Hi friends! 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!
http://www.devilishkitchen.com/
1hr
Total Time
$13.09
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
18 cups
Spaghetti Squash
1 Tbsp
Extra-Virgin Olive Oil
1/4 tsp
3 cloves
Garlic , finely chopped
3/4 cup
Heavy Cream
1
Lemon , juiced
3/4 cup
Parmesan Cheese , freshly grated
1 pinch
Crushed Red Pepper Flakes
(optional)
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Nutrition Per Serving

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CALORIES
953
FAT
67.6 g
PROTEIN
19.4 g
CARBS
78.2 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Cut off both ends of Spaghetti Squash (18 cups) . 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 (1/4 tsp) and Ground Black Pepper (1/2 Tbsp) . 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 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) .
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Nutrition Per Serving
Calories
953
% Daily Value*
Fat
67.6 g
87%
Saturated Fat
38.7 g
194%
Trans Fat
0.7 g
--
Cholesterol
186.7 mg
62%
Carbohydrates
78.2 g
28%
Fiber
15.5 g
55%
Sugars
26.3 g
--
Protein
19.4 g
39%
Sodium
993.4 mg
43%
Vitamin D
0.2 µg
1%
Calcium
769.2 mg
59%
Iron
3.7 mg
21%
Potassium
1228.3 mg
26%
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