This garlic parmesan spaghetti squash is proof that sometimes simple is better. Butter, garlic, parmesan, and a dash of parsley are all you need for this cheesy bowl of comforting deliciousness. Spaghetti squash is our favorite pasta substitute, this recipe will show you how good it can be.
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Is Spaghetti Squash Healthy? Keto Friendly?
Spaghetti squash has a remarkable amount of fiber with a minimal amount of calories per serving. It’s an amazing pasta substitute for those on a keto, low carb, paleo, or gluten free eating plan.
How Do You Cook Spaghetti Squash
You can cook your spaghetti squash in 1 of 3 ways, any way will work for this recipe…
- In the oven – Slice in half, remove the seeds, place cut side down on a baking sheet and bake at 400 for 30-40 minutes.
- In the microwave – Pierce all over with a fork, keep the squash whole, and microwave for 5 minutes. Flip, repeat, then let it rest for 5 minutes before slicing in half, and removing the seeds.
- In the Instant Pot – Slice in half, remove seeds and place squash on a trivet in your IP. Pour 1 cup of water on the bottom. Seal, and pressure cook on high for 7 minutes.
To slice your squash in half (for the Instant Pot and oven only), I recommend removing the stem first. It’s super tough to get through!
I like to keep the noodles a bit al dente, otherwise, your garlic parmesan spaghetti squash can become soggy. Once cooked, all you need is a fork to scrape the squash into noodles!
How to Make Garlic Parmesan Spaghetti Squash
After slicing, cooking, and shredding your squash into noodles, all that’s left is to make the simple sauce:
- Saute garlic in butter.
- Add the noodles and cook any liquid out.
- Remove from heat, and stir in parmesan and parsley.
Variations + Subs
This simple spaghetti squash can be jazzed up any way you’re feeling. From adding protein to swapping the noodles, here are some ideas for you:
- Protein – rotisserie chicken is our favorite here. You can also add keto meatballs like these mozzarella stuffed meatballs.
- Spice – Mix in some red pepper flakes for a little heat.
- Veggies – Feel free to add in some cooked veggies, think sauteed spinach or sauteed mushrooms.
- Cheese – Shredded mozzarella or cheddar would be delicious here. Just cook the cheese a bit so that it melts.
- Noodles – Try other pasta substitutes like zucchini noodles, butternut squash noodles, almond flour pasta, or shirataki noodles.
Looking for a saucier pasta substitute? Try my spaghetti squash alfredo instead!
Storing, Reheating, and Freezing
Store leftover garlic parmesan spaghetti squash in the fridge, and simply reheat it in the microwave. I don’t recommend freezing this, as spaghetti squash is loaded with water, which will release when defrosted (just like zucchini lasagna).
More Pasta Substitutes
- Cauliflower Lasagna
- Shrimp Carbonara
- Cauliflower Mac and Cheese
- Cabbage Lasagna
- Zoodle Salad
- Spaghetti Squash Alfredo
Garlic Parmesan Spaghetti Squash
Print Recipe Pin RecipeIngredients
- 1 spaghetti squash around 1 1/2 pounds
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup parmesan grated
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400 F (for microwave and Instant Pot cooking instructions, see notes).
- Slice the stem off of the spaghetti squash then cut it in half. Remove the seeds with a spoon. Place the squash cut side down on a baking sheet (option to use a sheet of parchment paper for easy cleanup). Bake in preheated oven until the noodles are soft, but not mushy, typically around 35-45 minutes but cook times will vary based on the size of your squash.
- Once cool enough to handle, flip the squash and use a fork to scrape the flesh into "noodles".
- In a large pan over medium heat, melt the butter. Add the garlic and saute until fragrant. Add the spaghetti squash and toss to coat in the butter, I find this is easiest to do with tongs. Cook to remove any water from the squash, about 3-5 minutes.
- Remove from heat, and stir in the salt, pepper, parmesan and parsley. Sprinkle with additional parsley before serving, and enjoy!
Fans Also Made These Healthy Recipes:
Lindsey’s Tips
- Cooking squash in the microwave – Pierce all over with a fork, keep the squash whole, and microwave for 5 minutes. Flip, repeat, then let it rest for 5 minutes before slicing and half, and removing the seeds.
- Cooking squash in the Instant Pot – Slice in half, remove seeds and place squash on a trivet in your IP. Pour 1 cup of water on the bottom. Seal, and pressure cook on high for 7 minutes.
