These cheesy spaghetti squash noodles with butter, garlic, and parmesan are amazing.
They are so tasty and quite close to the real thing! Ready in about 40 minutes, they're also very easy to make.
This spaghetti squash recipe is handy whenever I crave my favorite pasta dish. It's a really simple one: Spaghetti cooked to 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 go for hearts of palm pasta or make these spaghetti squash noodles. They totally hit the spot every single time.
You'll only need a few simple ingredients to make this recipe. 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, the fastest and easiest way. Or you can 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.
- 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.
Spaghetti Squash Noodles Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Cook the Squash
Cook the Noodles
- Heat the butter in a skillet, then add the squash strands and the seasonings. Cook, stirring, for 1-2 minutes. (Photos 1-3).
- Turn the heat off, stir in the parmesan, and serve. (Photos 4-6).
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 on 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.
They're 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.
The secret is to avoid overcooking it. So keep a close eye on it! It does tend to get mushier if cooked in the microwave, so you could start with 4 minutes per side, then check to see if you need to add more microwave time.
Yes. You can clean and roast them using this recipe for roasted pumpkin seeds.
This dish is quite versatile. You can serve it with anything, really. I usually serve it as a side dish to any of the following main dishes:
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze the leftovers for up to three months.
More Spaghetti Squash Recipes
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Spaghetti Squash Noodles
- 1 medium spaghetti squash (3 pounds)
- 4 tablespoons unsalted butter
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup parmesan dry-grated (not shredded)
- 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 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.
- 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 on 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 the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze the leftovers for up to three months.