Introduction

This Healthy Garlic Parmesan Spaghetti Squash is a flavorful and satisfying low-carb alternative to traditional pasta. Roasted to tender perfection and coated with butter, garlic, and Parmesan, it’s a delightful side dish or light main course anyone can enjoy.

A white bowl filled with a single layer of yellow spaghetti squash strands, topped with a thin layer of finely chopped green herbs evenly spread over the squash. On top, there is a delicate layer of white grated cheese scattered lightly, creating a snowy effect. The dish has a fresh and simple look with soft textures from the squash and cheese, set against a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium spaghetti squash
1–2 tablespoons olive oil
½ teaspoon salt (divided)
½ teaspoon black pepper (divided)
2 tablespoons unsalted butter
1 teaspoon garlic powder
¼ cup grated Parmesan cheese (divided)
Chopped parsley (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish with olive oil or cooking spray.
Step 2: Rinse the spaghetti squash under cool water and pat dry completely with a kitchen towel.
Step 3: Carefully cut the squash lengthwise in half and pierce the flesh 6–7 times with a fork to allow steam to escape.
Step 4: Drizzle 1–2 tablespoons olive oil over the flesh of each half, then sprinkle evenly with ½ teaspoon salt and ½ teaspoon black pepper. Rub the oil and seasonings into the flesh.
Step 5: Place the squash halves flesh-side down in the prepared baking dish, ensuring they are stable and not overlapping.
Step 6: Bake in the preheated oven for 30 to 40 minutes, checking at 30 minutes for tenderness. The squash should be soft and easily pierced with a fork.
Step 7: Remove the squash from the oven and let cool slightly. Use a fork to shred the flesh into spaghetti-like strands directly into a large mixing bowl.
Step 8: While still warm, add the butter and garlic powder to the strands. Toss gently to melt the butter and evenly coat the squash with garlic flavor.
Step 9: Stir in 2 tablespoons grated Parmesan cheese and season with additional salt and pepper to taste. Toss gently until the cheese melts slightly and combines with the butter.
Step 10: Transfer to a serving bowl, sprinkle with remaining Parmesan cheese, and garnish with chopped parsley. Serve immediately.

Tips & Variations

For extra flavor, add freshly minced garlic instead of garlic powder and sauté it in butter before mixing with the squash.
Try tossing in some toasted pine nuts or chopped sun-dried tomatoes for texture and bursts of flavor.
If you prefer a cheesier dish, stir in a bit of mozzarella or Asiago cheese along with the Parmesan.
Spaghetti squash can also be cooked in the microwave if you’re short on time; just pierce the whole squash several times and microwave for 10–12 minutes, then proceed to shred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop to avoid overcooking. Adding a splash of olive oil or butter when reheating can help maintain moistness.

How to Serve

A white bowl holds a mound of yellow spaghetti squash strands mixed with small green parsley pieces, topped with shredded white cheese. A silver fork is placed on the right side inside the bowl. To the upper left of the bowl, there are three pieces of sliced bread on a blue and white striped cloth. Above the bowl is a small clear glass bowl filled with more shredded white cheese. On the right side, there is a clear glass containing a light yellow drink, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the spaghetti squash is cooked?

The squash is done when its flesh is tender and can be easily pierced with a fork. When shredded, the flesh should separate into spaghetti-like strands without being mushy.

Can I use fresh garlic instead of garlic powder?

Yes, fresh garlic can be sautéed in butter before mixing with the squash for a more pronounced garlic flavor. Start with one or two minced cloves and adjust to taste.