Parmesan Spaghetti Squash

Parmesan Spaghetti Squash

adapted from Cuisine at Home 

The parmesan cheese gives the usually bland spaghetti squash a kick.

I find the easiest way to scrape out the seeds with any winter squash is by using an ice cream scoop. Don't forget to save the seeds for roasting.

 

Makes 3 servings                                                    1 WW Blue points / serving

1 spaghetti squash (about 1 lb.)

1 cup water

2 Tbsp. Parkay cooking oil spray

2 Tbsp. Parmesan cheese

Kosher salt

1/2 tsp. dried parsley

1. Preheat the oven to 400F.
2. Cut the squash in half and scoop out the seeds.
3. Place the squash cut side down in a baking pan; add the water.
4. Bake for 35 minutes or until it is easy to pierce the skin with a fork.
5. Using a oven mitt, hold the squash and scrape out the flesh with a fork, (giving it the appearance of spaghetti) and place it in a large bowl.
6. Add the Parkay, Parmesan, and parsley, toss to combine.
7. Season to taste with salt before serving.

Enjoy!