This extraordinary Garlic Parmesan Spaghetti Squash is an easy healthy dish full of garlic and Parmesan cheese flavor that everyone will love!
After a kiddo/mommy lunch date that consisted of too many guilty foods, light and healthy came to mind for dinner options. So here I share with you today, my simple garlic Parmesan spaghetti squash that I made for dinner.
Garlic Parmesan Spaghetti Squash
This dish is super easy to make. It is full of garlic flavor, and the freshly grated Parmesan cheese adds a touch of “what just happened to my taste buds”!
Dish That Makes You Feel Better
I felt a little bit better about my intake for the day after making this. In fact, I hope it helps you all feel a little bit better too if you ate too many of the fried pickles at lunch like someone I know….. (I won’t mention any names…) Enjoy!
Recipe Steps
Check out the recipe and some helpful photos to guide you through the prep and cooking process.
Cook your squash upside down in the oven….
Fresh out the oven….
Using a fork, gently scrap the spaghetti squash out of the shell to get the perfect “spaghetti noodles”…..
TASTY HEALTHY TIP
- Before melting your butter, test taste your spaghetti squash to see if it has enough oils for you. This will help you determine if you want one or two tablespoons of butter for your garlic butter sauce.
ENJOYING THIS Garlic Parmesan Spaghetti Squash? YOU WILL LOVE THESE, TOO:
- Brandied Cinnamon Apples
- Apricot and Ginger Glazed Chicken Skewers
- Tandoori Inspired Roasted Chicken Legs
- Hawaiian Garlic Shrimp
That All Carb Life loves making a similar recipe as well!
MADE THIS RECIPE?
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Garlic Parmesan Spaghetti Squash
Ingredients
- Ingredients:
- 2 spaghetti squash (small size – about 3 pounds each in size)
- Olive oil
- Salt
- Pepper
- 6 garlic cloves (minced)
- 1 to 2 tablespoons butter
- 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 (you can do this by scooping them out with a spoon).
- Brush the inside of each spaghetti squash with olive oil. Then, season the inside of each spaghetti squash with salt and pepper.
- Turn the spaghetti squash upside down (skin side up) on a baking pan. Bake the spaghetti squash for 30 minutes. 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, and let it cook for about 2 minutes. Salt and pepper to taste.
- Remove from heat, and top the spaghetti squash with the additional ½ cup of shredded Parmesan cheese. And you’re done!
Notes
- Before melting your butter, test taste your spaghetti squash to see if it has enough oils for you. This will help you determine if you want one or two tablespoons of butter for your garlic butter sauce.
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 should save this recipe for later – it looks so easy to follow!