Spaghetti Squash Risotto

Spaghetti Squash Risotto is a creamy, low-carb twist on the classic Italian dish, featuring tender strands of spaghetti squash instead of rice. Infused with garlic, Parmesan, and fresh herbs, this dish is both comforting and nutritious.

Ingredients

• Spaghetti squash - 1 medium (about 1 kg)
• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Heavy cream - 1/4 cup
• Parmesan cheese - 50 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
2. While the squash is roasting, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
4. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 5 minutes to allow the flavors to meld.
5. Once the spaghetti squash is done, use a fork to scrape the strands into the saucepan with the broth mixture. Stir to combine.
6. Add the heavy cream and grated Parmesan cheese to the mixture, stirring until the cheese has melted and the risotto is creamy. Season with additional salt and pepper to taste.
7. Remove from heat and stir in the chopped parsley before serving. Enjoy your Spaghetti Squash Risotto warm!

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 24 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins A and C, providing antioxidant benefits.

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