October 27, 2016
by Kirbie
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Roasted spaghetti squash is tossed in a garlicbuttersauceand gratedParmesan cheesefor alow-carbside dishrecipe. This parmesan spaghetti squash is a low carb side dish that’s light and flavorful.
Roasted spaghetti squash is tossed in a garlicbuttersauceand gratedParmesan cheesefor alow-carbmeal.
If you’ve never made spaghetti squash before, I’m sharing step-by-step photos and both themicrowaveandovenmethods for cooking it. It’s an easysquash recipethat you can serve in different ways – I like it as aside dish.
I really enjoy spaghetti squash. The fact that the squash naturally comes apart like spaghettistrandsis just so fascinating to me.
Until this year, I’ve never cooked spaghetti squash. I’ve eaten it many times, but never thought to make my own. But after seeing them on sale at ALDI and Trader Joe’s, I bought several. And now I feel like an expert! Okay, not really.
The trickiest part is cutting the spaghetti squash open. Once you get that done with, the rest is pretty easy. You remove the seeds, and then you cook it: either in themicrowaveor in theoven.
I prefer theovenmethod because the spaghetti squash has a roasted sweetness to it that doesn’t come out when it’s cooked in themicrowave. However, if you’re pressed for time, it’s much faster to make in themicrowave.
Once youroastthe squash and it’stender, you can scrape off the flesh, which breaks into thinstrands. While they stilltastelike squash, they do make a great substitute for your favoritepastaand noodle dishes.
I tossed mine with an easy garlicbuttersauceand thenstirin someParmesan cheese. I love melted cheese in mypastadishes.
If you have an IP, you might like to try my Instant Pot Spaghetti Squash which is even easier to make.
More Recipes to Try
- Baked CheesyTomatoes
- CreamCauliflower
- SaltandPepperTofu
- SingaporeNoodleswith Spaghetti Squash
Garlic Parmesan Spaghetti Squash
Servings: 2
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Course: Side Dish
Cuisine: American
Roasted spaghetti squash is tossed in a garlic butter sauce and grated Parmesan cheese for a low-carb meal. You can make this recipe with your microwave or oven and I've included instructions for both.
5 from 4 votes
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Ingredients
- 1/2 extra-large spaghetti squash
- 4 tbsp butter
- 4 garlic cloves minced
- 2 tbsp chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 tbsp chopped parsley
Instructions
How to Prep the Spaghetti Squash
Wash the exterior of the squash and then towel dry it. Using a very sharp knife or cleaver, slowly cut into your squash. You want to cut it in half length-wise.
If the squash is very hard to cut, you can soften it slightly in the microwave. I recommend making a few small slits into the squash with your knife for ventilation. You will microwave approximately 5 minutes, but if it's your first time doing this method, I recommend stopping at 1-2 minute intervals to check on the progress of your squash. You can also cut a few more slits for ventilation between these intervals as it should get easier.
After 5 minutes, the squash will still be fairly hard, but you should be able to slice through it with some strength.
Carefully keep working with your knife until you are able to cut all the way through and around your spaghetti squash except atthe stem, at which point you will need to pry open the squash.
Scrape seeds clean off of squash. You can toss or save them for roasting. Save half of the squash for another use.
How to Cook Spaghetti Squash in the Microwave
For the microwave method of cooking, place squash with the cut-open side facing down, into a microwave dish filled with 1 inch of water. Place into microwave and cook at 5 minute intervals. Check after 5 minutes to see if squash is cooked. It should take between 10-15 minutes total depending on the size of your squash.
Once squash is cool enough to touch, use a fork to scrape the squash off of its shell. It will naturally fall into thin strands and you should be able to scrape all the way down to the skin of the shell.
How to Cook Spaghetti Squash in the Oven
For oven method, preheat oven to 375°F. Place squash on baking sheet (the cut-open side facing up) and cook for 30-40 minutes, until squash is tender and cooked.
Once squash is cool enough to touch, use a fork to scrape the squash off of its shell. It will naturally fall into thin strands and you should be able to scrape all the way down to the skin of the shell.
How to Make the Garlic Sauce
In a small saucepan, add butter, garlic and broth. Cook until butter is melted and the aroma of the garlic has fully seeped into the mixture. Pour over spaghetti squash strands.
Add in cheese. Toss until sauce and cheese is evenly mixed. If desired, sprinkle a little more cheese on top and parsley. Serve warm.
Nutrition
Serving: 0.5of recipe, Calories: 210kcal, Carbohydrates: 4.5g, Protein: 5.8g, Fat: 19.3g, Saturated Fat: 11.9g, Sodium: 274.1mg, Fiber: 0.7g, Sugar: 1.3g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Posted in: Gluten Free, Main dishes, Recipes
18 Comments // Leave a Comment »
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18 comments on “Garlic Parmesan Spaghetti Squash”
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Rachel — October 25, 2021 @ 2:44 am Reply
Easy to prepare. I baked the squash in the oven. I used half the amount of garlic in the parmesan sauce, and it was enough for us. Delicious.
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Kirbie's Cravings Team — October 26, 2021 @ 12:22 pm Reply
We’re glad you liked it!
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Stephanie M — April 22, 2021 @ 2:45 am Reply
So simple and tasty! I was very generous with the garlic.
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Kirbie's Cravings Team — September 6, 2021 @ 2:12 pm Reply
Thanks for letting us know!
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barbara — March 14, 2021 @ 10:12 am Reply
An easy, lazy way to bake spaghetti squash is to put it uncut on a cookie sheet and bake til done. Cut it open, scrape out squash. No wielding the cleaver, etc. So fun when it is even easier!! Thanks for your great ideas.
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Kirbie's Cravings Team — August 23, 2021 @ 8:29 am Reply
Thanks for sharing your tip!
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A Cajun Cook — February 20, 2021 @ 12:42 pm Reply
Excellent! If you are a garlic lover, you can always add more.
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Kirbie — February 23, 2021 @ 12:07 am Reply
I’m glad you enjoyed!
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Donna O’Grady — October 27, 2019 @ 2:04 pm Reply
Cut it crosswise and clean out seeds. It’s easier to cut and you get longer strands.
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Kirbie — October 28, 2019 @ 10:08 am Reply
thank you for sharing!
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Jennifer Sheffield Hunt — April 7, 2018 @ 4:04 pm Reply
If there is extra squash can you cook it, then freeze for use later?
(Like the other half you mention to use for future use)-
Kirbie — July 24, 2018 @ 10:01 am Reply
yes!
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Sarah — June 7, 2017 @ 8:55 pm Reply
Do you have the nutritional information for this dish? I.e. Sodium? Carbs? Thanks in advance.
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Kirbie — June 9, 2017 @ 8:41 am Reply
unfortunately I do not. There are many fitness/health websites out there that have tools so you can calculate that information but it’s not something I currently am able to offer.
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Sabrina B — October 28, 2016 @ 6:14 am Reply
a great alternative to a baked potato. love the parmesan and garlic infusion, thank you!
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Kirbie — November 2, 2016 @ 1:19 am Reply
you’re welcome!
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Lorri — October 27, 2016 @ 6:25 am Reply
I too – just started preparing spaghetti squash in the last year or two. Thank goodness for the microwave method, to soften it before cutting. I always microwave it for about 5 minutes ( and then cool for three) and then it’s ready to cut. I don’t think it’s necessary to stop after one minute to check — as the slight cooking that occurs is fine, since you will continue to cook in the oven or microwave
Your mixture of seasoning sounds tasty. I will try this soon!
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Kirbie — October 27, 2016 @ 9:26 am Reply
Hi Lorri- I’m guessing 5 minutes is about right for most microwaves, but I think to be extra cautious, it’s probably best to stop after 1-2 minutes the first time, just so there’s no issues.
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