Garlic Parmesan Spaghetti Squash

This low carb, healthy Garlic Parmesan Spaghetti Squash is an easy side dish to serve along side any favorite chicken, steak or fish.

If you like spaghetti squash recipes as much as I do. Be sure to try this Asian style Pad Thai spaghetti squash, this Italian style spaghetti squash primavera or this chicken spinach mushroom spaghetti squash too!

Spaghetti Squash Recipe with Garlic and Parmesan Cheese

This is one of my favorite ways to make spaghetti squash. My whole family loves this recipe. And I love that it’s so easy to make! 

It is a perfect low-carb alternative to traditional pasta, rice or potatoes. and it’s mild in flavor with a nice little al dente texture.

Ingredients Needed for this Roasted Spaghetti Squash

Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll all the way down for the full recipe card with amounts.

• Spaghetti Squash – Use any size you’d like.
• Parmesan cheese – use any favorite store bought grated or freshly grated parmesan cheese.
• Garlic – Minced fresh garlic is best but you can use jar minced garlic or even one tablespoon of garlic powder if that’s all you have.
• Butter –  I love the flavor the butter gives it. But feel free to use olive oil, coconut oil, avocado oil or ghee to sauté the garlic in.
• Salt and pepper

Different Variations You Can Make

1. Add some protein: Mix in cooked chicken, shrimp, or tofu
2. Use different cheeses: Substitute Parmesan with Pecorino Romano or Gruyère, feta or goat cheese.
3. Spicy kick: Add a pinch of red pepper flakes or sriracha sauce for some heat.
4. Herb twist: Mix in some fresh basil, rosemary, thyme or parsley.

How to Cook Spaghetti Squash 

Step 1. Preheat oven to 350° F.

Step 2. Cut the squash in half, lengthwise. Scrape out the pulp and seeds. (I run a knife all the way around it then scoop it out with a spoon.)

Step 3. Place the squash flesh side down on a baking sheet. Roast the squash for 45 minutes, or until a knife is easily inserted through the outer skin.

Step 4. Remove the squash and let cool for 10 minutes.

Step 5. Use a fork to scrape the squash out of each half to get the “spaghetti” strands.

Step 6. Heat a large sauté pan, add the butter and heat over medium-low heat until melted. Then add garlic and cook the garlic for 2-3 minutes, stirring often until fragrant.

Step 7. Add the spaghetti squash strands to the garlic butter sauce and toss well.

Step 8. Sprinkle the grated parmesan cheese over the top

How to Store Leftovers:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the cooked squash strands in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat on the stove.
• Reheating: Reheat in a sauté pan over medium heat until warmed through or microwave in short intervals, stirring in between.

Can I microwave spaghetti squash instead of baking?

Yes, cut a large spaghetti squash in half and remove the seeds and flesh. Place the halves flesh side down in a small baking dish with ¼ cup water. Cover it with plastic wrap and microwave for about 7-9 minutes on high. Carefully remove the plastic wrap and let it cool to touch. Then scrape the squash strands out. The amount of time may vary depending on the size of the squash and wattage of the microwave.

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