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Garlic Parmesan Spaghetti Squash

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
Cook Time 45 minutes
Total Time 1 hour
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