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 simple one:Â 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 go for hearts of palm pasta or make these spaghetti squash noodles. They totally hit the spot, every single time.
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Ingredients
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, which is 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.
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
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to 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 the seasonings. Cook, stirring, for 1-2 minutes.
Turn the heat off, stir in the parmesan, and serve.
Expert Tip
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.
Recipe FAQs
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.
Serving Suggestions
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:
- Baked chicken breast
- Parmesan chicken tenders
- Crispy baked chicken thighs
- Sauteed shrimp, as shown in the image below.
These noodles also make an excellent bed for saucy dishes such as shrimp in cream sauce, keto sloppy joes, pulled beef, or beef Stroganoff.
Storing Leftovers
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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Recipe Card
Spaghetti Squash Noodles
Ingredients
- 1 spaghetti squash - medium (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 - grated (not shredded)
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.
Video
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 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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, and Country Living. 
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