This Garlic Parmesan Spaghetti Squash is a savory spaghetti squash tossed with garlic, butter and freshly grated Parmesan. Not watery. Not bland. Just simple, delicious flavor in under 40 minutes.
If you’ve ever made spaghetti squash and ended up with something a little watery or bland, this version is going to change everything. It’s roasted until the edges caramelize, then tossed with a buttery garlic parmesan mixture that turns the strands into a savory, silky side dish that tastes richer than it looks.
This recipe is a long time favorite of mine because of its versatility. It pairs with just about anything, from weeknight chicken and steak, to pasta or even a holiday meal. Plus, it’s budget friendly, naturally low carb, gluten free and only requires a few ingredients. Everyone always asks for seconds because the flavor is warm, comforting and perfectly garlicky without overpowering anything.
INGREDIENT TIPS
Check out these important tips for the ingredients to help you successfully make this dish. The full ingredient list is in the recipe card below.
Spaghetti Squash – Look for one that feels heavy and doesn’t have any soft spots.
Garlic – Fresh chopped garlic makes a huge difference here. Don’t swap for garlic powder unless you absolutely need to.
Parmesan – Freshly grated would be the best option because it melts and blends better when tossed with the squash noodles.
Butter – This makes the dish richer. For a lighter option if you think it’s too much butter for you, start with only one tablespoon of butter. For an even lighter option, swap it out for about 1/2 a tablespoon of olive oil.
HOW TO MAKE IT
Here are some helpful photos and advice to guide you through the prep and cooking process. Full instructions are in the recipe card below.
- Roast Squash – Cut it lengthwise, scrape out the seeds, brush lightly with oil, and roast cut side down. It’s ready when the edges turn golden brown and the inside shreds easily with a fork.
- Shred the Strands – Use a fork to pull long “pasta – like” ribbons from the shell.
- Garlic Parmesan Mixture – Warm the butter in a pan with garlic until fragrant.
- Toss Everything Together – Add the hot squash strands to the garlic butter and add the Parmesan. Lightly stir until the cheese melts and turns glossy and silky.
EXPERT TIPS FOR BEST TEXTURE
Firmer Strands – Roast at a high temperature for firmer strands and to prevent watery mushy noodles.
Watery Results – Do not salt the squash before roasting. It pulls out moisture and makes it watery.
Toss Immediately – Toss everything while it’s still hot so the sauce and cheese coats every strand evenly.
SERVING SUGGESTIONS
Side Dish – This pairs well as a side with any type of meat/main dish. Make this a complete meal with these delicious Steak with Bourbon Cream Mushroom Sauce, Roasted Tandoori Chicken Legs, or Apricot and Ginger Glazed Chicken Skewers.
Low Carb Swap – Use this spaghetti squash as a pasta alternative for any pasta recipes. Try it out with my popular Creamy Pesto Sauce or Spicy Italian Sausage Marinara.
VARIATIONS
- Creamy Version – Add about 2 to 3 tablespoons of heavy cream or a tablespoon of cream cheese for a creamier option.
- Herbs – Brighten this dish with chopped fresh basil or parsley.
- Lemon – Garlic – Add about a teaspoon of lemon zest and a squeeze of fresh lemon for a more zesty and citrusy flavor.
- Spicy – Add a pinch of chili flakes or chili paste if you want a little kick.
HOW TO STORE & REHEAT
Fridge – Once it cools, place it in an airtight container and place in the fridge for three to four days.
Freezer – Place in a freezer friendly container and freeze for up to 2 months. If you would like to try to freeze this, please keep in mind the texture may soften slightly. When ready to use, thaw in the fridge overnight before reheating.
Reheating – Add the cooked squash to a skillet with a splash of oil cooking until heated through using medium heat.
FAQs
This usually happens when it’s microwaved or steamed. Roasting is the best option to prevent watery results. If you still struggle with watery squash, bake it on a baker’s rack to allow the steam to escape.
No – The skin is very tough and fibrous so I don’t recommend eating the skin.
Garlic Parmesan Spaghetti Squash
Ingredients
- 2 spaghetti squash (small size – about 3 pounds each in size)
- 1 tbsp Olive oil
- 6 garlic cloves (minced)
- 2 tablespoons butter
- Salt
- Pepper
- 1 & ½ cups freshly grated Parmesan cheese (separated)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut the two spaghetti squashes in half. Remove the seeds from the spaghetti squash using a spoon to scoop them out.
- Brush the inside of each spaghetti squash with olive oil.
- Turn the spaghetti squash upside down (skin side up) on a baking pan. Bake the spaghetti squash for 30 to 40 minutes or until the squash has become tender and can pull away from shell easily.
- Let the squash rest for about 10 to 15 minutes, and then gently scrap the cooked squash out with a fork. Set the removed spaghetti squash aside, and start prepping your garlic butter sauce.
- Melt the butter in a pan on medium heat. Once the butter has melted, add the minced garlic. Cook the garlic for about one minute.
- Then, add your squash to the pan. Sprinkle one cup of the grated Parmesan cheese on top of the spaghetti squash. Gently stir the mixture just until combined. Cook for about 1 to 2 more minutes until it's heated through.
- Salt and pepper to taste.
- Remove from heat, and top the spaghetti squash with the additional ½ cup of shredded Parmesan cheese.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
I love this healthy alternative to spaghetti!!
I made this recipe and it was absolutely delicious. I cooked the squash 10 minutes more. I will make it again and perhaps add some lemon zest. So good and some left over for tomorrow!!
I should save this recipe for later – it looks so easy to follow!
I made this for dinner today. It’s a hit! I broiled the extra parmesan. Delicious!
Wow! Great tip! Happy you enjoyed!