This delicious and healthy winter squash recipe is gluten-free, Keto-friendly, and low-calorie. Spaghetti squash roasted with garlic and parmesan cheese makes a perfect side dish or main course.
Spaghetti squash has gained a lot of popularity in recent years with so many people watching their carbs intake and looking for pasta alternatives. It’s also a favorite Keto-friendly vegetable. You can’t blame people for their excitement over this great veggie, as it is low in calories ( just 30 calories per cup) and contains lots of fiber.
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What is Spaghetti Squash?
There are quite a few varieties of squash. Spaghetti squash is a winter squash. The other winter squash you know is butternut squash. So how are the two different? According to Foodsguy.com:
The most obvious difference is in the texture. Spaghetti squash, unlike any other squash variety, has a unique stringy texture once cooked. It is quite neutral in flavor. Butternut squash, on the other hand, has a creamy texture and a sweet nutty flavor. Both are used in making casseroles, soups, and salads. There are many cooking methods that can be used to prepare both butternut and spaghetti squash, including baking, roasting, and steaming.
Roasted Parmesan Spaghetti Squash
This veggie is nature’s own seasonal spaghetti. But please, don’t get fooled by it. If you are looking for a traditional pasta taste, you won’t find it here. It may look similar, but spaghetti squash has a much earthier taste with a bit of a bite to it.
2 medium spaghetti squash
½ cup parmesan cheese, grated
¼ cup butter, melted
3 tablespoons olive oil
½ teaspoon garlic powder
salt & pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
Begin by pre-heating your oven to 400°. Line a large baking sheet with foil, parchment or a silicone baking mat.
Trim the top and bottom off of the squash. Cut the squash in half lengthwise. The easiest way I have found to do this is so you get an even cut is by standing the squash upright on a flat surface and using a sharp knife to cut down the center. Scoop out the guts and seeds. You can save the seeds if you’d like to roast them. I’ve personally never done that, but it sounds like it would be easy enough.
Brush the inside and edges of the spaghetti squash with olive oil, and then sprinkle with the garlic powder and salt and pepper, to taste. Place the squash halves on the lined baking sheet, cut side down. This keeps the moisture from pooling inside the squash.
Bake on the center rack of the oven for 40 minutes, or until squash is fork tender. The cooking times will vary depending on the size of the squash, so adjust accordingly.
Remove from oven and cool for about 10 minutes before turning over. Then, carefully shred the flesh with a fork so that it creates spaghetti-like strands. Leave the “spaghetti strands” inside the squash shell. Sprinkle half the parmesan over the strands and drizzle with melted butter. Top with the remaining cheese and additional salt and pepper, if desired.
Return the squash to the oven for an additional 5 minutes or until the parmesan cheese and edges of squash begin to brown. Garnish with optional chopped fresh parsley, and serve!
Check out some of my other veggie side dishes:
Parmesan Zucchini Fries
Air Fryer Sweet Potatoes
Sauteed Green Beans
This seasonal spaghetti squash dish is not only tasty, but it’s also low-calorie and fantastic way to add more veggies to your family meals.
Did you give this recipe a try? Leave me a comment below and let me know!
Roasted Parmesan Spaghetti Squash
- 2 medium spaghetti squash
- ½ cup parmesan cheese grated
- ¼ cup butter melted
- 3 tbsp olive oil
- ½ tsp garlic powder
- salt & pepper to taste
- 2 tbsp chopped fresh parsley optional
- Pre-heat oven to 400°. Line a baking sheet and set aside.
- Trim the tops and bottom from each squash. Cut the squash in half lengthwise. Scoop out the pulp and seeds with a spoon.
- Brush olive oil over the insides and edges of squash. Sprinkle each half with the garlic powder, then salt & pepper, to taste.
- Place squash on lined baking sheet, cut side down. Put on center rack in oven for 40 minutes, or until squash is fork tender.
- Remove from oven and cool for 10 minutes. Carefully, flip over the squash and shred the inside with a fork to create spaghetti-like strands, leaving the strands inside the squash shells.
- Sprinkle half the parmesan cheese over the strands and drizzle with melted butter. Top with the remaining parmesan cheese and additional salt & pepper, to taste.
- Place back into oven until cheese and edges of squash start to brown, about 5 minutes.
- Remove from oven and garnish with fresh chopped parsley, if desired, for serving.
2 thoughts on “Parmesan Spaghetti Squash”
With its curves and thick skin, tackling a spaghetti squash can be daunting for even seasoned cooks. But all you need is a sharp chef s knife. First, check if there s a naturally flat side of the squash. If the squash settles sturdily on a side without wobbling, you re good to go. It s more likely, however, that you ll need to carefully cut a thin slice off one long side to create a stable resting place for the squash.
Thanks for the advice, Jennifer!