Baked Spaghetti Squash with garlic, Parmesan, and tomatoes is the perfect dish for when you’re trying to avoid carbs but you’re craving pasta. This dish seems decadent, but it’s really pretty good for you!
I know what you’re thinking… Juggling Act Mama is doing a vegetable recipe – as a main dish?? Yes, I am. And that’s because this Baked Spaghetti Squash is so delicious, you will make it again and again for your family. It’s all the cheesy, garlicky goodness of an Alfredo bake, without the heavy cream or pasta. I know you’re skeptical, I was too. Roasting the spaghetti squash first brings out a rich flavor in the vegetable. And let’s face it, cheese is one of my all-time favorite ingredients. Everything is better with cheese. Pile on the Parmesan and you’ve got me wrapped around your finger!
Baked Spaghetti Squash
Top with slices of tomato and a sprinkle of salt.
How simple is that? And it tastes amazing! You really won’t miss the pasta with all this cheesy goodness!
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