Go Back
+ servings
white bowl with spaghetti squash topped with parmesan cheese

Parmesan Garlic Spaghetti Squash

Simple and delicious, this Parmesan Garlic Spaghetti Squash adds a fabulous low-carb option to any healthy dinner.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Cool 10 minutes
Total Time 50 minutes
Servings 6
Calories 58kcal


  • 1 medium spaghetti squash
  • 1/4 cup shredded Parmesan cheese
  • 2 cloves garlic finely minced
  • 2 tablespoons coconut oil or butter
  • Salt and pepper to taste


  • Preheat oven to 350F.
  • Cut squash in half, lengthwise. Scrape out the pulp and seeds. (I run a knife all the way around it then can easily scoop it out.)
  • Bake spaghetti squash for 45 minutes, or until a knife is easily inserted through the outer skin.
  • Let squash cool for 10 minutes.
  • Use a fork to then scrape the squash to get the yummy "spaghetti" strand.
  • Heat a large saute pan with the butter and the garlic over medium-low heat for 5 minutes.
  • Add squash strands to the garlic and butter and toss well.
  • Sprinkle with the Parmesan cheese.


Calories: 58kcal | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 66mg | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 51mg