Buttery, cheesy and garlicky, this garlic Parmesan spaghetti squash recipe offers a wonderfully noodle-like experience to low carbers who miss pasta.
This garlic Parmesan spaghetti squash comes in handy whenever I crave my favorite pasta dish. It’s a really simple one: olive oil pasta with garlic and Parmesan.
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.
Does it taste the same as pasta?
No. 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.
Is this a healthy recipe?
I believe it is. Winter squashes are very nutritious. And although not super low carb, garlic Parmesan spaghetti squash is significantly lower in carbs than noodles, and it has the added benefit of not containing wheat, which some researchers believe is inflammatory. And happily, current research tells us that dairy fat is harmless and might even be good for us.
What goes with garlic Parmesan spaghetti squash?
What about leftovers?
Keep garlic Parmesan spaghetti squash leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
More spaghetti squash recipes you might enjoy
Garlic Parmesan Spaghetti Squash
- 1 medium spaghetti squash (3 lb.)
- 4 tablespoons unsalted butter
- 1 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan
- 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, garlic powder and black pepper. 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.