Garlic Parmesan Spaghetti Squash is a super easy to make dish that is lower carb and flavorful. Enjoy this as a pasta alternative or as a tasty side.
We love spaghetti squash in our house!
While we are big carb lovers, sometimes it’s fun to switch things up when we have our pasta nights.
We love serving spaghetti squash strands alongside this Venison Ragu Recipe or mozzarella stuffed meatballs.
While you could enjoy spaghetti squash plain, seasoning it with garlic and parmesan is such a simple way to add robust flavor.
It takes very little work compared to plain spaghetti squash, but makes it all the more delicious.
For another easy way to prepare spaghetti, check out air fryer spaghetti squash.
Ingredients
- Spaghetti squash: The star of the show! Once cooked, spaghetti squash creates “ spaghetti” like strands that are both delicious and fun to eat.
- Garlic: Fresh minced garlic is best, feel free to use extra if you like your dishes extra garlicky.
- Olive oil: Any neutral oil will work here.
- Parmesan cheese: I suggest fresh grated parmesan cheese for best taste.
- Salt and pepper: Season to taste.
- Parsley: Add this at the end for a bit of freshness and flavor, as well as a hint of green color.
How to Make Spaghetti Squash with Parmesan
Step 1. Preheat oven to 400°F.
Using a sharp knife, carefully slice spaghetti squash in half lengthwise.
Use a spoon to scrape out seeds from the squash and discard
Step 2. Drizzle olive oil onto the flesh of the spaghetti squash, along with minced garlic, salt, and pepper.
Step 3. Flip onto the baking sheet flesh side down. This ensures that it cooks through, but that the garlic doesn’t burn while roasting. Place in the oven and cook for 30-35 minutes.
Step 4. Remove from the oven and allow to cool for a few minutes until it can be handled.
Step 5. Use a fork to scrape “noodles” out from the skin of the spaghetti squash.
Step 6. Place hot spaghetti strands in a mixing bowl.
Step 7. Add freshly grated parmesan and chopped fresh parsley.
Step 8. Stir to combine and serve.
Recipe Tips
- You can roast spaghetti squash facing either up or down. Both work, but because you’re putting fresh minced garlic, I prefer to turn them upside down with the skin up. This prevents the garlic from burning at the high heat.
- Make sure your knife is sharp. Squash can be hard to cut into and a sharp knife is going to be your friend.
More vegetable side dishes
- Air Fryer Roasted Garlic
- Roasted Carrots and Green Beans
- Vegetable Stuffed Mushrooms
- Piselli
- Kale and Lentil Salad
Did you enjoy this Garlic Parmesan Spaghetti Squash Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Garlic Parmesan Spaghetti Squash
Ingredients
- 1 spaghetti squash medium to large
- 1 ½ tbsp. olive oil
- 5 garlic cloves minced
- 1 tsp. salt
- ½ tsp. pepper
- ½ cup parmesan cheese fresh grated
- 2 tbsp. fresh parsley chopped
Instructions
- Preheat oven to 400°F.
- Using a sharp knife, carefully slice spaghetti squash in half lengthwise.
- Use a spoon to scrape out seeds from the squash and discard.
- Drizzle olive oil onto the flesh of the spaghetti squash, along with minced garlic, salt, and pepper.
- Flip onto the baking sheet flesh side down. This ensures that it cooks through, but that the garlic doesn’t burn while roasting.
- Place in the oven and cook for 30-35 minutes.
- Remove from the oven and allow to cool for a few minutes until it can be handled. Use a fork to scrape “noodles” out from the skin of the spaghetti squash.
- Place hot spaghetti strands in a mixing bowl and add freshly grated parmesan and chopped fresh parsley.
- Stir to combine and serve.
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