Buttery, cheesy and garlicky, this garlic Parmesan spaghetti squash recipe offers a wonderfully noodle-like experience to low carbers who miss pasta.
This spaghetti squash recipe comes in handy whenever I crave my favorite pasta dish. It’s a really simple one: olive oil pasta with garlic and Parmesan.
I don’t touch the stuff anymore. But sometimes I do crave it. And then, this recipe is a real lifesaver.
A keto alternative to an old favorite
I often say that I don’t really miss high-carb favorites. That I taught myself to focus on all the wonderful low-carb foods that I CAN have. So I no longer feel sorry for myself because of the things I can’t have.
It’s true. But sometimes you get a hankering. Tonight I really felt like buttered noodles. You know, the simplest pasta recipe. Noodles cooked to al dente, then coated with a sauce of butter, garlic, and Parmesan. So I made garlic parmesan spaghetti squash instead! And it totally hit the spot.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Medium spaghetti squash: You are going to cook it in the microwave, which is the fastest and easiest way.
Butter: I use unsalted butter. I love using creamy European butter, but any butter will do.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: You can also use minced fresh garlic.
Grated Parmesan: It’s best to use finely grated parmesan and not coarsely shredded.
How to make garlic parmesan spaghetti squash
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Pierce the squash with a fork and cook it in the microwave. Cut it open, remove the pulp and seeds, and rake a fork back and forth to remove its flesh in strands.
2. Heat the butter, then add the squash strands and the seasonings. Cook for 1-2 minutes.
3. Turn the heat off, stir in the parmesan, and serve.
Does it taste the same as pasta?
I wish! It’s not exactly the same as eating starchy noodles. But these spaghetti squash strands, buttery, cheesy and garlicky, are so good, and so close to the experience of eating real pasta. So it’s now one of my favorite ways to prepare spaghetti squash.
What goes with garlic Parmesan spaghetti squash?
It’s quite versatile. You can serve it with anything, really. I usually serve it as a side dish to any of the following main dishes:
Another option is to mix shredded leftover chicken into the noodles when you saute them in butter.
What to do with leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. This is one of those dishes where the leftovers actually taste great!
More spaghetti squash recipes that you might enjoy
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Garlic Parmesan Spaghetti Squash
- 1 medium spaghetti squash (3 lb.)
- 4 tablespoons unsalted butter
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup finely grated Parmesan (not shredded)
- Pierce the spaghetti squash all over with a fork. Place on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
- Transfer the cooked spaghetti squash to a cutting board. Allow to rest until cool enough to handle, about 10 minutes.
- Using a sharp knife, cut the spaghetti squash lengthwise. Use a spoon to remove the seeds and pulp.
- Rake a fork back and forth over the spaghetti squash halves, to remove its flesh in strands. Place the spaghetti squash strands in a bowl and set aside.
- Place the butter in a large saucepan. Heat over medium-high heat. When butter melts and starts to foam, add the spaghetti squash strands, Kosher salt, black pepper, and garlic powder. Cook, stirring, until the spaghetti squash strands are well-coated, 1-2 minutes.
- Turn the heat off and stir in the Parmesan cheese. Serve immediately.