Creamy Garlic Parmesan Spaghetti Squash (for One)

I might be the only person in my family that will eat spaghetti squash, but I love it. This is a very simple lunch when you're craving pasta but want a lower-carb option.

There are two ways you can cook your squash, microwave or oven. I typically use the microwave for time's sake, but the oven method creates a slightly better texture and flavor (but obviously the microwave texture doesn't bug me enough to not do that - so do with that what you will) ;)

Let's Get Started!

Prep:

• Cut the squash in half lengthwise. (I only use one half and wrap the only in plastic wrap and put it back in the fridge).

• Scrape out the center seeds into the garbage

• Drizzle insides with olive oil (optional for microwave method)

• Sprinkle insides with salt and pepper

Oven Method:

Cook, face down on a cookie sheet at 400 for 35-45 mins (until noodles are soft and scrap loose with a fork)

Microwave Method:

Cover the open, seasoned center with plastic wrap and place face down on plate. Cook on high for 10-15 mins (or until center is tender and scrapes loose).

Single Serving Sauce:

• 1/2 c. Heavy cream or half and half

• 1 Tbsp. butter

• 1 tsp. Minced garlic

• 1/4 c. Shredded parmesan or romano cheese

• Salt (to taste)

• Pepper (to taste)

• Pinch of Red pepper flakes (optional)

• Parsley for garnish (optional)

• 1/2 of a spaghetti squash, cooked (about 2 cups)

Directions:

1. Heat butter and garlic together in a pan on medium heat until you start to smell the garlic (2 minutes- ish)

2. Lower the heat

3. Add cream, parmesan, salt and pepper - whisk all together and let heat in pan.

4. Add cooked spaghetti squash and toss until all are warm

5. Garnish with parsley (if desired)

Enjoy!