Garlic Parmesan Spaghetti Squash

5 from 4 votes

Garlic Parmesan Spaghetti Squash

Easy garlic parmesan spaghetti squash that’s savory, not watery, and roasted for perfect texture. Simple, flavorful side dish ready in under 40 minutes.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings cups

Calories 91kcal

Author Sharee

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