In honor of Meatless Monday and healthy eating in general, I’ve got another delicious and nutritious vegetarian recipe from the DeniseRichards.com community. I follow an 80 percent vegetarian diet in order to stay fit and help the environment, so if you’re trying to eat a little less meat as well, Meatless Mondays are a great place to start.

So without further ado, here’s a recipe for baked spaghetti squash with garlic, butter and herbs from DeniseRichards.com member Brenda Marie Hamilton. I love that it’s low-carb and can’t wait to try it. Thanks for submitting your recipe, Brenda!

I love this Meatless Monday Mania! This baked spaghetti squash with garlic, butter and herbs is absolutely fab!

Ingredients:
1 spaghetti squash
2 Tbsp. butter
2-3 cloves minced garlic
¼ cup chopped parsley
1 tsp. herbs Provence
½ tsp. salt
¼ cup shredded Parmesan cheese

Instructions:
Preheat oven to 375. Split the squash and remove seeds. Place squash upside-down on a lightly greased baking sheet and bake at 375 for approximately 40 to 50 minutes. Allow squash to cool down for approximately 10 minutes and then scrape out the inside with a fork to get the spaghetti-like strands from the squash. (If the squash seems difficult to scrape, place back in the oven for a few minutes more, but you do want it a bit dente at this point). Heat a large saucepan with the butter, garlic, parsley, herbs Provence and salt over medium-high heat. Add the spaghetti squash strands and toss well until it has a slight crunch. Sprinkle with Parmesan cheese and taste to see if you need additional seasoning. Feel free to use your culinary imagination and add goat cheese, tomatoes, etc. before serving. Enjoy!

Sounds delicious! If you’d like me to feature your veggie recipe on the site, just leave it in the comments below.

XO, Denise

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