Fall is finally in full swing which means that some of the fall favorites are coming back. Foods such as pumpkin and squash are starting to appear in grocery stores. About a month ago I shared a baked spaghetti squash recipe that I really enjoyed. So, today I decided to share another spaghetti squash dish. This time it’s garlic Parmesan spaghetti squash.
To say that this dish is garlicky and cheesy is an understatement. The garlic and shallots together along with the Parmesan cheese create such a delicious and comforting flavor. First, the spaghetti squash is roasted in the oven, similar to how I prepared it in this baked spaghetti squash with tomato meat sauce dish. Then, it is simply tossed in a mixture of garlic, shallot and Parmesan cheese. The result was a super garlicky and cheesy vegetarian dish. Enjoy!
- 1 spaghetti squash (about 3 lbs)
- Salt and pepper to taste
- 2 tbsp olive oil plus more for brushing
- 4 cloves garlic finely chopped
- 1 small shallot finely chopped
- 3/4 cup finely grated Parmesan cheese
- Parsley for garnish optional
- Paprika for garnish optional
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Preheat oven to 400º F
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With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half.
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Microwave the squash for 5 minutes. Allow to cool.
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Carefully cut the squash in a half. Scoop out the seeds.
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Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
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Place the two halves cut side down on a baking sheet lined with parchment paper.
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Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
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Using a fork, scrape the insides to create a spaghetti-like texture. Set aside.
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Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes.
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Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese.
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Season with salt and pepper to taste.
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Garnish with paprika and parsley (optional)
Recipe adapted: Chowhound
My husband and I loved this recipe. Wiling be making it again and again.
Awesome!
I loved this recipe! I added chicken in mine. Very easy
Awesome recipe! I used marble cheese and maybe put a bit more. The consistency was almost mushy? Any reason.for that?! Your photos dont look like how i prepared it haha 🙂
I love this recipe. It really hit the spot. I ate for a Saturday night dinner on my own. It was so easy and yummy.
Awesome!
Just wondering if you use this as a main dish on its own or as a side to add to a main meal?
Hi Paula, I would use this as a side dish. I hope that helps!
Hi Liza! This sounds AMAZING…but I am totally confused about the calorie count. It says 484 calories per serving (and I noticed in another response you said this recipe makes four servings) – how did you come to the number? Spaghetti squash is about 30 calories per cup, olive oil is 100 calories per Tbsp, and a full cup of parmesan cheese is only 431 calories – and unless I’m missing something nothing else in the recipe has a high calorie count. I’d love to try this but that calorie count seems SO high! Thanks!
Oops! The Parmesan cheese I used to calculate the nutritional information was incorrect (it was saying 1300 calories for 3/4 cup). I fixed it now though. Thanks for letting me know!
Roasting the garlic first would probably kick this up to a whole new level! I’m going to try it both ways, I just recently discovered I love spaghetti squash.
What a great idea! I love roasted garlic.
I loved it! Hubby and 2 out of 3 kids tried it.
Do you have nutritional break down? How many carbs in a serving?
Hi Sharon, I’ve added the nutritional information just under the recipe. Hope that helps!
Hello. Love the recipe. Is this nutritional breakdown for the entire recipe or per serving? And if it is per serving how many are you calculating per the recipe? Thx
Hi Mal,
I’m glad you liked it! The nutritional breakdown is for one serving. I used a 3 lbs spaghetti squash in the calculation, making 4 servings. I hope that helps!
Yes that helps! Thanks!!
This was really good, but I just was wondering what the consistency should be? Thank you!
Hi Janine,
I’m glad you liked it! The squash should be a little bit crunchy, but tender.
0 reason to use a microwave!
Hi Dick, Microwaving the spaghetti squash before cutting it is definitely optional. However, I find it incredibly difficult to cut through the tough skin of the squash without first microwaving it. The microwave softens the skin and I think it’s so much safer to microwave it first.
Awesome recipe. My and hubby and i just ate it like that for . can’t wait to cook it other people .
It makes it easier to cut.
To be honest, I am a terrible cook most of the time, but I followed your recipe and it turned out amazingly well! I am so happy. This will become a staple recipe for me whenever spaghetti squash is in season. Thank you!
Awesome! I’m so glad you liked it!