1 medium spaghetti squash (about 4 cups, prepared)
3 tablespoons butter
1/2 cup grated Parmesan cheese
Salt, pepper and paprika to taste
Cut squash in half and remove seeds. Place cut sides down in small amount of water and partially cover with plastic wrap. Microwave on high until cooked through (about ten minutes, depending on size of squash and power of microwave). Scraped cooked squash strings out into a serving bowl; toss with butter and sprinkle with cheese. Season to taste and serve immediately.
Per serving: 7g carbohydrates; 1g fiber; 3g protein; 8g fat; 113 calories
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