Each bite of this tender squash slathered in creamy, cheesy sauce will be a treat to your taste buds! We used a combo of dried and fresh herbs but you can use all fresh or all dried if that is what you have on hand!
Prep Time: 5 minutes
Cooking Time: 1 hour
1 medium spaghetti squash, halved & seeds removed
½ cup mayonnaise
½ cup grated parmesan cheese
4 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon dried basil
Pinch of ground nutmeg
¼ cup fresh parsley, chopped
Preheat your oven to 400 degrees, Fahrenheit.
Place spaghetti squash halves on a baking tray lined with parchment paper skin-side down and bake in the oven until the flesh is very soft, about 45 minutes.
While the squash is baking, add remaining ingredients to a large mixing bowl and gently mix together.
Remove from the oven and allow to cool for a few minutes before scooping out the flesh of each half and adding to the bowl with remaining ingredients. Gently toss together.
Fill up each half with the mixture and serve (each half serves 2) storing any leftovers in the fridge for up to 5 days.
Net Carbs: 9