This cheesy spaghetti squash pasta with butter, garlic, and Parmesan is amazing. Ready in about 40 minutes, it's also very easy to make.
This spaghetti squash pasta is handy whenever I crave my favorite pasta dish. It's a simple one: Spaghetti cooked al dente, then coated in a sauce of butter, garlic, and Parmesan. I don't touch the stuff anymore, but sometimes, I crave it. And when I do, I make hearts of palm pasta or these spaghetti squash noodles. They totally hit the spot, every single time.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Spaghetti squash: You can cook it in the microwave, which is the fastest and easiest way, or bake it in the oven.
- Butter: I use unsalted butter.
- To season: Kosher salt, black pepper, and garlic powder.
- Grated Parmesan: It's best to use finely grated Parmesan and not coarsely shredded.
Variations
- Sometimes, I use extra-virgin olive oil instead of butter.
- You can use minced fresh garlic instead of garlic powder. Cook it in butter or olive oil until golden, then add the remaining ingredients.
- You can garnish the finished dish with chopped parsley. When out of fresh parsley, I sometimes use dried parsley and red pepper flakes, as you can see in the photos.
- Turn these noodles into a complete meal by adding shredded grilled chicken breast.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the spaghetti squash in the microwave. Cut it open and remove the pulp and seeds, then rake a fork back and forth to remove its flesh in strands. As an alternative to using the microwave, you can bake the spaghetti squash.
Heat the butter in a skillet, then add the squash strands and seasonings. Cook, stirring, for 1-2 minutes.
Turn the heat off, stir in the Parmesan, and serve.
I love these noodles as a wheat noodle replacement or alone in the recipe above.
Josephine
Read more comments
I love these noodles as a wheat noodle replacement or alone in the recipe above.Expert Tip
- Prevent mushy noodles: You definitely don't want to overcook the squash. While the noodles won't be al dente like wheat ones, you don't want them to be overly mushy. So check the squash while you cook it (whether using the microwave or the oven) to ensure it doesn't get overcooked. And when you saute the noodles with butter and seasonings, do so briefly.
- Set your expectations: These noodles are not exactly the same as starchy pasta. But these buttery, cheesy, and garlicky noodles are delicious and ARE quite close to the experience of eating real pasta.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
I usually serve this pasta as a side dish to any of the following main dishes:
- Baked chicken breast
- Parmesan chicken tenders
- Crispy baked chicken thighs
- Sauteed shrimp, as shown in the image below.
It also makes an excellent bed for saucy dishes such as shrimp in cream sauce, keto sloppy joes, pulled beef, or beef Stroganoff.
Recipe Card
Spaghetti Squash Pasta with Butter and Parmesan
Video
Ingredients
- 1 spaghetti squash - medium; 3 pounds
- 4 tablespoons unsalted butter
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup Parmesan - grated
Instructions
- Pierce the squash all over with a fork. Place it on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
- Transfer the cooked squash to a cutting board. Be careful - the plate and the squash will be hot. Allow it to rest until cool enough to handle, about 10 minutes.
- Using a sharp chef's knife, carefully cut the squash lengthwise. Use a spoon to remove the seeds and pulp.
- Rake a fork back and forth over the squash halves to remove the flesh in strands. Place the strands in a bowl and set them aside. You should have about 4 cups of strands.
- Heat the butter in a large saucepan or skillet over medium-high heat. When the butter melts and starts to foam, add the spaghetti squash strands, kosher salt, black pepper, and garlic powder. Cook, stirring, until the noodles are well-coated, 1-2 minutes.
- Turn the heat off and stir in the Parmesan cheese.
- Divide the noodles between four plates and serve.
Notes
- You definitely don't want to overcook the squash. While the noodles won't be al dente like wheat noodles, you don't want them to be overly mushy. So check the squash while you cook it (whether using the microwave or the oven) to ensure it doesn't get overcooked. And when you saute the noodles with butter and seasonings, do so briefly.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Josephine says
I love these noodles as a wheat noodle replacement or alone in the recipe above
Vered DeLeeuw says
I'm so glad you like this recipe, Josephine! Many thanks for taking the time to write a comment.