Cheesy spaghetti squash noodles with butter, garlic and Parmesan are amazing. They are VERY tasty and quite close to the real thing!
This spaghetti squash recipe comes in handy whenever I crave my favorite pasta dish. It’s a really simple one: pasta with butter, 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. Last night I really felt like buttered noodles. You know, the simplest pasta recipe. Spaghetti cooked to al dente, then coated in a sauce of butter, garlic, and Parmesan. So I made spaghetti squash noodles instead! And they 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:
Spaghetti squash: You can cook it in the microwave, which is the fastest and easiest way. Or you can bake it in the oven if you wish.
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 spaghetti squash noodles
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. As an alternative to using the microwave, you can bake the spaghetti squash.
2. Heat the butter in a skillet, then add the squash strands and the seasonings. Cook, stirring, for 1-2 minutes.
3. Turn the heat off, stir in the parmesan, and serve.
Does it taste like real pasta?
I wish! It’s not exactly the same as eating starchy pasta. But these noodles, buttery, cheesy and garlicky, are truly good, and they ARE quite close to the experience of eating real pasta. So it’s now one of my favorite ways to prepare this vegetable.
What goes with spaghetti squash noodles?
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 turn these noodles into a full meal by mixing shredded leftover chicken into them 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
Spaghetti squash noodles are a big favorite in this house and I make them often. But there are several more recipes that I highly recommend:
Spaghetti squash and meatballs are surprisingly close to the real thing. They’re a classic comfort food!
A similar hearty recipe that recreates an old favorite is spaghetti squash with meat sauce.
And spaghetti squash pizza is such a delightful way to enjoy pizza flavors without ingesting a doughy crust.
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Spaghetti Squash Noodles
INGREDIENTS
- 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)
INSTRUCTIONS
- Pierce the spaghetti 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. Allow it to rest until cool enough to handle, about 10 minutes.
- Using a sharp knife, cut the 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 strands in a bowl and set aside. You should have about 4 cups of spaghetti squash strands.
- Heat the butter in a large saucepan 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. Serve immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.