Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Microwave Version
Prep Time
5 mins
Cook Time
12 mins
Cooling Time
10 mins
Total Time
17 mins
Spaghetti Squash makes a great low carb option for pasta or it can be a vegetable side dish all on its own. Here are three ways to cook it - in the pressure cooker, the oven or in the microwave.
Course:
Entrées, Side Dishes
Cuisine:
American
Keyword:
Gluten Free, Quick and Easy, Vegetarian, Paleo Friendly
Servings: 4
Calories: 348 kcal
Ingredients
- 1 spaghetti squash halved and seeds removed
- salt and freshly ground black pepper
- olive oil optional
- 2 cups breadcrumbs coarse, toasted
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
- 1 tsp extra virgin olive oil
Instructions
-
Brush the cut side of the spaghetti squash with a little olive oil and season with salt and pepper. Place the spaghetti squash halves, cut side down in a microwave-safe casserole dish.
-
Microwave for 8 to 12 minutes, depending on the strength of your microwave and the size of the squash.
-
While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
-
Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.
Recipe Video
Nutrition Facts
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Microwave Version
Amount Per Serving
Calories 348
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 638mg27%
Potassium 398mg11%
Carbohydrates 56g19%
Fiber 6g24%
Sugar 10g11%
Protein 13g26%
Vitamin A 705IU14%
Vitamin C 10.1mg12%
Calcium 308mg31%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.