Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash

FAQ

Chef’s Tips

• For longer strands, scrape the squash across instead of lengthwise
• Roast it cut-side down for the best texture.
• Cook the garlic just until fragrant and just starting to soften.
  • If it browns, or gets to dark, it’ll start tasting bitter.
• Add the Parmesan after removing the pan from the heat so it melts into the squash instead of clumping.

Garlic Parmesan Spaghetti Squash

Wife with the Knife

Roasted spaghetti squash tossed with garlic butter, parsley, and Parmesan. I make this when I want pasta but don’t want the carb crash after. It’s a simple dish that’s full of flavour and doesn’t feel like you’re missing anything.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course, Sides

Cuisine Italian-inspired

Servings 4

Ingredients

  

• 1 spaghetti squash about 2 lbs
• 6 tbsp butter
• 4 cloves garlic minced
• 1 tsp onion powder
• 2 tbsp fresh parsley chopped
• ¼ cup shaved Parmesan or grated (whatever you prefer)
• Salt to taste
• freshly cracked pepper to taste

Instructions

 

• Preheat oven to 375°F. Lightly grease a baking sheet.
• Wash the squash and score it lengthwise. Microwave for 5 minutes to soften slightly.
• Cut in half lengthwise and scoop out the seeds. Save the seeds for roasting if desired.
• Season the inside with salt and pepper. Place cut-side down on the baking sheet.
• Roast for 30–45 minutes, until a knife slides in with slight resistance.
• Scrape the squash into strands with a fork and set aside.
• Melt butter in a skillet over medium heat. Add garlic and onion powder and cook for 1 minute until fragrant.
• Add the squash and toss to coat. Cook for 2 minutes.
• Remove from heat and toss with parsley, Parmesan, salt, and pepper. Serve warm.
• Enjoy!
Variations
• Creamy: Add a splash of cream and extra Parmesan.
• Herb Butter: Swap parsley for basil, thyme, or chives.
• Spicy: Add chili flakes or a drizzle of chili oil.
• Sauce: Skip the garlic butter and toss with your favourite pasta sauce.

Notes

• Every spaghetti squash is a little different, so don’t worry if yours takes a little more or less time to cook.
• Roast at 400°F if you want a little more colour and caramelization.
  • Stick with 375°F for a softer, more tender squash.
• Don’t toss the seeds! Roast them with a little oil, salt, and your favourite spices for a great snack.

 

Storage

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Not recommended — the texture becomes watery after thawing.
• Reheating: Warm in a skillet over medium-low heat with a little extra butter, or microwave in short bursts.

 

 

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Keyword healthy recipes, Healthy Sides, Riasted Squash, Spaghetti Squash,, Vegetarian Pasta, vegetarian recipes

Enjoyed This Garlic Parmesan Spaghetti Squash?
Try Switching It Up With One Of The Sauces.