Garlic Parmesan Spaghetti Squash
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A delicious and cozy veggie side dish when you are craving a carby Italian pasta, this Garlic Parmesan Spaghetti Squash is super easy to whip up whether using fresh or frozen spaghetti squash. Buttery, savory and ready in under an hour – this spaghetti squash recipe brings rich flavor without the heaviness of pasta.
Garlic Parm Spaghetti Squash Recipe
I’m only a quarter Italian but I grew up fully Italian (language, last name, food, traditions, all of it). And while I love the flavors and traditions I grew up with, there’s one tradition I’m ready to break with: eating pasta every day.
It’s just too heavy for me to eat pasta everyday, so while I still love the flavors I grew up with, I need lighter options to balance out my week – using spaghetti squash or konjac pasta helps me still serve up spaghetti-ish dishes on the regular without the heavy carb load.
In today’s Garlic Parmesan Spaghetti Squash, golden strands of roasted, nutty spaghetti squash are pulled apart into delicate threads then tossed with melted butter, zingy garlic and salty Parmesan cheese. It’s cozy but light, with a tender texture with the perfect balance of creamy butter, zesty flavor from the garlic and Parmesan with earthy, nutty squash.
This recipe gives you all of the satisfying flavor of a garlic Parmesan pasta without the heaviness of pasta. It also adds a bit of caramelization if making with roasted spaghetti squash, making it even better than pasta in my books.
Add your favorite pasta toppings – or even some chopped peanuts – to make this faux-pasta your own. (See our list of suggested variations below.)
Garlic Parmesan Spaghetti Squash Variations:
- Crispy Topping: Finish under the broiler with extra Parmesan and breadcrumbs for a golden crust.
- Herby Twist: Stir in a handful of chopped fresh parsley, basil, or thyme for added freshness.
- Creamy Twist: Add a splash of heavy cream or a dollop of cream cheese for a silkier sauce.
- Spicy Kick: Sprinkle crushed red pepper flakes or swirl in a spoonful of chili crisp before serving.
- Lemon-Parmesan: Add lemon zest and a squeeze of juice at the end for brightness (and optionally a handful of basil).
- Creamy Mushroom: Sauté sliced mushrooms in the butter before adding the garlic, then toss in the squash and Parmesan.
- Roasted Tomato: Fold in a handful of oven-roasted cherry tomatoes for color and a sweet-tart balance.
- Chicken or Shrimp Add-In: Stir in cooked shredded chicken or sautéed shrimp for a heartier, protein-packed meal.
Garlic Parmesan Spaghetti Squash FAQs
How do I know when the spaghetti squash is cooked through? It’s ready when a fork easily pierces the flesh and the strands separate without resistance.
Can I microwave the spaghetti squash instead of roasting it? Yes, cut the spaghetti squash in half, remove the seeds, and place it cut-side down in a microwave-safe dish with a bit of water. Cook for about 10–12 minutes, until tender.
Can I prep the spaghetti squash ahead of time? You can roast the squash up to two days in advance and store it in the fridge. Reheat gently in a skillet before adding the garlic butter and Parmesan.
Why add water to the baking pan? A bit of water helps create steam in the oven, which softens the squash and keeps it from drying out as it roasts.
How to store leftover garlic parm spaghetti squash: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or extra butter.
Can I freeze leftover garlic Parmesan spaghetti squash? Yes, but the texture will soften slightly after thawing. Freeze portions in airtight containers and reheat in a skillet rather than the microwave for best results. (This set of freezer containers is a crazy bargain.)
Garlic Parm Spaghetti Squash Ingredients
- Spaghetti Squash
- Olive Oil
- Salt and Pepper, to taste
- Butter
- Minced Garlic
- Parmesan Cheese, grated
Scroll down to the printable recipe card for full measurements.
Tip: add additional toppings such as peanuts, veggies or other protein, if desired.
Kitchen Tools You May Find Helpful
- Baking Tray or Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
- Large Metal Spoon
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
- Fork
- Sharp Kitchen Knife
- Cutting Board
- Measuring Cups and Spoons
- Cheese Grater
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
How to Make Garlic Parm Spaghetti Squash
Preheat oven to 375ºF.
Cut the spaghetti squash in half lengthwise, and scrape out the seeds with a large spoon.
Place the spaghetti squash on a greased baking sheet and drizzle with olive oil, then season with salt and pepper.
Add 1/2 cup to 1 cup of water to the baking pan and roast until fork tender, about 40-45 minutes.
Remove from oven and allow to cool slightly.
Use a fork to scrape the spaghetti squash “noodles” out of the squash. Set aside.
Melt the butter in a large skillet over medium heat.
Once hot, add the garlic and cook for 1 minute.
Stir in the spaghetti squash noodles and grated Parmesan cheese.
Remove from heat and serve.
Pin this Light and Butter Garlic Parmesan Spaghetti Squash for a Satisfying Side Dish:
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Garlic Parmesan Spaghetti Squash
Ingredients
- 1 Spaghetti Squash (approximately 3lb)
- 2 Tablespoons Olive Oil
- Salt and Pepper, to taste
- 4 Tablespoons Butter
- 2 Tablespoons Minced Garlic
- 1/2 cup Parmesan Cheese, grated
Instructions
- Preheat oven to 375ºF.
- Cut the spaghetti squash in half lengthwise, and scrape out the seeds with a large spoon.
- Place the spaghetti squash on a greased baking sheet and drizzle with olive oil, then season with salt and pepper.
- Add 1/2 cup to 1 cup of water to the baking pan and roast until fork tender, about 40-45 minutes.
- Remove from oven and allow to cool slightly.
- Use a fork to scrape the spaghetti squash “noodles” out of the squash. Set aside.
- Melt the butter in a large skillet over medium heat.
- Once hot, add the garlic and cook for 1 minute.
- Stir in the spaghetti squash noodles and grated Parmesan cheese.
- Remove from heat and serve.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 41mgSodium: 435mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy garlic parm spaghetti squash as much as mine does!
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
For more scrumptious side dishes, check out our full side dish recipe collection here:
