Creamy Spaghetti Squash



  • 1 medium/large spaghetti squash, cooked and shredded (see below)
  • ¼ cup onion, diced
  • 2 garlic cloves, minced
  • ¾ cup low sodium chicken broth
  • ½ cup half and half
  • ½ cup grated Parmesan cheese
  • Salt and Pepper to taste


Prepare the spaghetti squash by piercing it with a sharp knife several times. Microwave it on high for 10-12 minutes, turning once half way through. Cool enough to handle, cut in half and remove seeds, and then using a fork, shred the squash.

Place 1 tbsp olive oil in frying pan over medium heat, sauté the onion and garlic until they soften; about 5 minutes. Add the shredded squash and stir; add salt and pepper if you wish. Add the chicken broth and half and half and mix. Finally, add the cheese and mix. I garnished mine with some chopped tomato and fresh basil from my garden. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s