Roasted spaghetti squash is tossed in a garlic butter sauce and grated Parmesan cheese for a low-carb side dish recipe. This parmesan spaghetti squash is a low carb side dish that’s light and flavorful.
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. It’s an easy squash recipe that you can serve in different ways – I like it as a side dish.
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 you roast the squash and it’s 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 and noodle dishes.
I tossed mine with an easy garlic butter sauce and then stir in some Parmesan cheese. I love melted cheese in my pasta dishes.
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 Cheesy Tomatoes
- Cream Cauliflower
- Salt and Pepper Tofu
- Singapore Noodles with Spaghetti Squash
Garlic Parmesan Spaghetti Squash
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 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.
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
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.
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.
We’re glad you liked it!
So simple and tasty! I was very generous with the garlic.
Thanks for letting us know!
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.
Thanks for sharing your tip!
Excellent! If you are a garlic lover, you can always add more.
I’m glad you enjoyed!
Cut it crosswise and clean out seeds. It’s easier to cut and you get longer strands.
thank you for sharing!
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)
yes!
Do you have the nutritional information for this dish? I.e. Sodium? Carbs? Thanks in advance.
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.
a great alternative to a baked potato. love the parmesan and garlic infusion, thank you!
you’re welcome!
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!
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.