Delicious Garlic Parmesan Spaghetti Squash served on a plate with herbs

Garlic Parmesan Spaghetti Squash

ByCasey Monroe

Why Make This Recipe

Garlic Parmesan Spaghetti Squash is a great choice for anyone looking to enjoy a delicious and healthy meal. This dish offers a flavorful twist on traditional pasta while keeping it low-carb and gluten-free. The combination of roasted spaghetti squash with a creamy garlic parmesan sauce makes for a comforting meal that fills you up without the extra carbs. Whether you’re following a special diet or just want something tasty, this recipe is sure to please.

How to Make Garlic Parmesan Spaghetti Squash

Ingredients:

  • Spaghetti Squash: (1 large, about 3-4 pounds) – The star of the show! This vegetable provides a fantastic low-carb and nutrient-rich alternative to traditional pasta. Look for a firm squash, heavy for its size, without any soft spots.
  • Olive Oil: (3 tablespoons) – Essential for roasting the squash and sautéing the garlic, olive oil adds healthy fats and enhances flavor. Extra virgin olive oil is recommended for its superior taste and nutritional benefits.
  • Garlic: (6 cloves, minced) – The aromatic backbone of the sauce. Fresh garlic is crucial for that pungent and savory garlic parmesan flavor. Don’t be shy with the garlic; it truly elevates the dish.
  • Butter: (4 tablespoons, unsalted) – Butter adds richness and depth to the sauce, creating a luxurious texture that coats the spaghetti squash perfectly. Unsalted butter allows you to control the overall saltiness of the dish.
  • Heavy Cream: (½ cup) – For that creamy, decadent sauce that clings to every strand of spaghetti squash. Heavy cream provides a velvety texture that makes the sauce truly irresistible.
  • Parmesan Cheese: (1 cup, grated, plus extra for serving) – The salty, nutty, and umami-rich cheese that defines the parmesan flavor. Freshly grated parmesan is highly recommended for the best flavor and meltability. Avoid pre-grated cheese if possible, as it often contains anti-caking agents that can affect the texture.
  • Dried Oregano: (1 teaspoon) – Adds a subtle herbaceous note that complements the garlic and parmesan beautifully. Oregano provides a warm, slightly peppery flavor that enhances the overall savory profile.
  • Dried Basil: (½ teaspoon) – Another classic Italian herb that adds a touch of sweetness and freshness to the sauce. Basil brings a bright, aromatic element that balances the richness of the parmesan and cream.
  • Salt: (To taste) – Essential for seasoning and enhancing all the flavors. Start with a teaspoon and adjust to your preference. Remember that parmesan cheese is already salty, so taste as you go.
  • Black Pepper: (Freshly ground, to taste) – Adds a bit of spice and complexity. Freshly ground black pepper offers a more vibrant flavor compared to pre-ground pepper.
  • Fresh Parsley: (2 tablespoons, chopped, for garnish) – Adds a pop of color and fresh, herbaceous flavor. Parsley brightens up the dish and adds a touch of visual appeal.

Directions:

  1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Wash the spaghetti squash thoroughly under cold water. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard them. Drizzle the inside with olive oil and season with salt and pepper.

  2. Roast the Spaghetti Squash: Place the squash halves cut-side down on a baking sheet. Bake for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.

  3. Prepare the Garlic Parmesan Sauce: While the squash is roasting, melt the butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add heavy cream and bring to a gentle simmer. Stir in grated parmesan, oregano, and basil until the cheese melts and the sauce is smooth. Season with salt and black pepper to taste.

  4. Shred the Spaghetti Squash: Once cooked, let the squash cool slightly. Use a fork to shred the flesh into spaghetti-like strands. Discard the skin.

  5. Combine Squash and Sauce: Add the shredded squash to the skillet with the garlic parmesan sauce. Toss gently to coat the strands evenly. Heat through for 1-2 minutes to allow the flavors to meld.

  6. Serve and Garnish: Serve immediately while hot and creamy. Garnish with extra parmesan cheese and chopped parsley. Add red pepper flakes for a little heat if desired.

How to Serve Garlic Parmesan Spaghetti Squash

Serve this delicious dish warm as a main course or as a side. It pairs well with grilled chicken or roasted vegetables. Feel free to sprinkle extra parmesan or a squeeze of lemon juice for added flavor.

How to Store Garlic Parmesan Spaghetti Squash

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm in a skillet over low heat until heated through.

Tips to Make Garlic Parmesan Spaghetti Squash

  • Choose a heavy and firm spaghetti squash for the best texture.
  • Don’t rush the sautéing of the garlic; burnt garlic can ruin the sauce.
  • Taste your sauce as you go to adjust seasoning to your liking.

Variations

You can add cooked chicken, shrimp, or vegetables to the garlic parmesan sauce for added protein and flavor. For a lighter version, you can replace heavy cream with a non-dairy alternative like coconut milk or almond milk.

FAQs

  1. Is spaghetti squash healthy?
    Yes, spaghetti squash is low in calories and high in fiber, making it a nutritious alternative to regular pasta.

  2. Can I use other cheeses instead of parmesan?
    Yes, you can experiment with other cheeses, such as pecorino or mozzarella, though they will change the flavor profile.

  3. How do I know when spaghetti squash is done roasting?
    It is done when the skin is softened, and the flesh can be easily pierced with a fork, usually around 40-50 minutes in the oven.