Garlic Parmesan Spaghetti Squash
Roasted spaghetti squash is tossed in a garlic butter sauce and grated Parmesan cheese for a low-carb meal.
If you’ve never made spaghetti squash before, I’m sharing step-by-step photos and both the microwave and oven methods for cooking it.
I really enjoy spaghetti squash. The fact that the squash naturally comes apart like spaghetti strands is 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 the microwave or in the oven. I prefer the oven method because the spaghetti squash has a roasted sweetness to it that doesn’t come out when it’s cooked in the microwave. However, if you’re pressed for time, it’s much faster to make in the microwave.
Once the squash is tender, you can scrape off the flesh, which breaks into thin strands. While they still taste like squash, they do make a great substitute for your favorite pasta dish.
I tossed mine with an easy garlic butter sauce and then mixed in some Parmesan cheese. I love melted cheese in my pasta dishes.
Garlic Parmesan Spaghetti Squash
- 1/2 of an 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
- 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 at the 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.
- 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. For oven method, preheat oven to 375F. Place squash on baking sheet (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.
- 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.
All images and content are © Kirbie's Cravings.
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