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Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Microwave Version
Prep Time
5 mins
Cook Time
12 mins
Cooling Time
10 mins
Total Time
17 mins
 
Spaghetti Squash makes a great low carb option for pasta or it can be a vegetable side dish all on its own. Here are three ways to cook it - in the pressure cooker, the oven or in the microwave.
Course: Side Dishes, Entrées
Cuisine: American
Keyword: Paleo Friendly, Gluten Free, Quick and Easy, Vegetarian
Servings: 4
Calories: 348 kcal
Ingredients
  • 1 spaghetti squash halved and seeds removed
  • salt and freshly ground black pepper
  • olive oil optional
  • 2 cups breadcrumbs coarse, toasted
  • ½ cup Parmesan cheese grated
  • ¼ cup fresh parsley chopped
  • 1 tsp extra virgin olive oil
Instructions
  1. Brush the cut side of the spaghetti squash with a little olive oil and season with salt and pepper. Place the spaghetti squash halves, cut side down in a microwave-safe casserole dish.
  2. Microwave for 8 to 12 minutes, depending on the strength of your microwave and the size of the squash.
  3. While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
  4. Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.

Recipe Video

Nutrition Facts
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Microwave Version
Amount Per Serving
Calories 348 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 638mg27%
Potassium 398mg11%
Carbohydrates 56g19%
Fiber 6g24%
Sugar 10g11%
Protein 13g26%
Vitamin A 705IU14%
Vitamin C 10.1mg12%
Calcium 308mg31%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.