Free songs
Home / recipe / Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash with Feta

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!)

Baked Spaghetti Squash

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).

Garlic Parmesan Spaghetti Squash

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!)


Garlic Parmesan Spaghetti Squash
Prep time
Cook time
Total time
Serves: 2-4
  • 1 small spaghetti squash*
  • 3 tablespoons butter
  • 3 garlic cloves, crushed
  • ¼ cup grated parmesan cheese, more to taste*
  • ½ teaspoon sea salt
  1. Preheat oven to 375 F. Pierce squash with a fork or sharp serrated knife, all throughout (about 12 times).
  2. Place squash in the oven and bake for about 45 minutes.
  3. Remove from oven and cut lengthwise while holding it with an oven mitten. Careful not to get burned. Let cool for 10-15 minutes.
  4. With a fork, scoop out the seeds and pulp in the middle of the squash and discard.
  5. With a fork, scrape out the "spaghetti" strands of flesh, leaving just the outer skin of the squash.
  6. 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.
  7. Add in parmesan cheese, mix in and turn off heat.
  8. You can enjoy it as is! Or add in basil or other herbs, feta cheese, or your favorite pasta sauce.
*for a bigger squash adjust bake time by 15 - 20 more minutes
*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.

garlic parmesan spaghetti squash with bolognese

Garlic Parmesan Spaghetti Squash - a lovely side dish on it's own or a way to replace your pasta recipes. So easy and healthy!
Hi! Thanks for reading! I’m a certified nutritionist exploring the local & sustainable foods scenes in The Woodlands and Houston! Keep in touch and follow me! As of 2017 my sister and I just opened an outdoor dessert café – check it out! I couldn’t be more excited!


  1. I just made this recipe almost to a T. I added scorpion pepper sauce to the spicy miso paste for some serious heat. It’s fabulous! The notes for the recipe are right on the money! The egg was perfect (I’ve never made a soft boiled egg but I love them so much)! I also used dried mushrooms and low sodium veggie stock. I live in Japan and this was better than any I’ve had here. I’m hooked.

  2. Looks really good. Probably lots of flavor pop. Must try! ????

  3. We’ve made spaghetti squash many times, but it’s never been as good as when we baked it this way. Thanks so much for the idea!

  4. Looks yummy! Im looking forward to trying this recipe

    • Thanks for stopping by, Patricia! You will not be disappointed. This recipe is seriously life-changing.

  5. YUM! I love this recipe! I am all for ways to get my family to eat more veges!! I love the simplicity of garlic and Parmesan – such a fabulous combo! and 3 MONTHS?? That’s awesome – so good to know that :)

    • Oh, yes, three months baby! I admit I’ve never gone as far as three months, but I once had one sitting for two months on my counter. It was just as delicious;)

  6. This looks so good Natalia! Its really hard to find spaghetti squash in the UK, and I miss it from my spell in California, can’t beat a bit of butter and parmesan on top too! Lovely!

    • Thanks Ceri! My sister is living in South Korea and I think she cried a little when she saw the video. I didn’t know spaghetti squash was so hard to come by. I guess I just took it for granted living here!

  7. I do enjoy that treatment of this marvelous vegetable.

    It’s funny – other squash is so sweet, and this one does so well with this sort of savory seasoning…

  8. Well, you had me at “garlic parmesan”
    What a great way to use spaghetti squash

  9. This is awesome! I’ve always had a hard time convincing my OH to try it, but he just isn’t into it. I plan to try this recipe out. I’m sure this will convert him into a lover! Love the photos!

  10. Spaghetti squash is so good! I love how you can prepare it simply with garlic and Parmesan, as you’ve done here, or add different sauces to it for a more substantial meal. I’m glad to know it can keep for three months!

  11. Hello! I’m new to your blog and will be following it from now on, I’m a UK based food blogger, am I right in thinking The Woodlands is in the USA?

    I really love the look of this and your film was super fun too. Thanks for sharing :)

    • Thanks, lady! The Woodlands is in Texas, near Houston. A long ways from the UK hah! looking forward to checking your blog out. I update every tuesday!

Leave a Reply

Your email address will not be published. Required fields are marked *