Garlic parmesan spaghetti squash is my absolute favorite. It’s a perfect side dish on its own and you can dress it up and spice things up easily by adding different herbs or cheeses. It has replaced all of my pastas and my tummy is all the happier for it.
Spaghetti squash is just as filling as pasta but doesn’t give me that bloated food coma. Just like other members of the winter squash family, spaghetti squash is an excellent source of Vitamins A and C, has loads of fiber and provides great antioxidant support (that’s right, it’s not just kale and blueberries that are packed with antioxidant goodness!)
I always thought you’d need some magical chef technique to get squash looking like spaghetti but this couldn’t be farther from the truth. It’s ridiculously easy, because, you see, it already kind of comes that way. After baking it in the oven you’ll open it up, scoop out the seeds and as you fork out the flesh it will naturally break up into thin spaghetti-like strands. Easy peasy.
If you need one more thing to get you sold on spaghetti squash, let me tell you: you can store it in your kitchen for up to three months. Umm WHAT. Yes. If you see these puppies on sale you’re welcome to stock up. I like to have a couple in my kitchen just so I can have garlic parmesan spaghetti squash ready to bake when I want some. (garlic and parmesan have great shelf life too).
For this Recipe Tribute Tuesday I’ve got a lovely video showing you how easy this garlic parmesan spaghetti squash is to make. At the end it shows you some of the ways in which you can eat it and my favorite thing these days has been to toss some homemade authentic bolognese sauce over it. I finished the video by spooning a big wad of bolognese over the squash and then I realized I forgot to take photos of it before the bolognese, duh.
So these rustic-looking photos are actually from a set a took almost a year ago. Same recipe, though. This garlic-y goodness has been a staple at my place. A good friend has been asking for this recipe for a while now, so here it goes! (Jessica, this is for you!)
- 1 small spaghetti squash*
- 3 tablespoons butter
- 3 garlic cloves, crushed
- ¼ cup grated parmesan cheese, more to taste*
- ½ teaspoon sea salt
- Preheat oven to 375 F. Pierce squash with a fork or sharp serrated knife, all throughout (about 12 times).
- Place squash in the oven and bake for about 45 minutes.
- Remove from oven and cut lengthwise while holding it with an oven mitten. Careful not to get burned. Let cool for 10-15 minutes.
- With a fork, scoop out the seeds and pulp in the middle of the squash and discard.
- With a fork, scrape out the "spaghetti" strands of flesh, leaving just the outer skin of the squash.
- In a big pan, melt butter over medium heat. Add in crushed garlic and saute for a minute, until fragrant. Careful not to burn the garlic. Throw in spaghetti squash and salt and cook until desired consistency. If you want it slightly crunchy you can just toss it in a couple of times. If you'd like it softer, cook it for a couple of minutes.
- Add in parmesan cheese, mix in and turn off heat.
- You can enjoy it as is! Or add in basil or other herbs, feta cheese, or your favorite pasta sauce.
*use freshly grated parmesan cheese, none of those powder-y things that come in a container.
Garlic Parmesan Spaghetti Squash Video Recipe in 50 Seconds!
And here’s how I’ve been having it – bolognese and extra cheese! Make sure to hop on to my authentic bolognese recipe to learn to how make this delectable, slow-simmered sauce.