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Garlic Parmesan Spaghetti Squash

October 8, 2016 by Liza Agbanlog 48 Comments

Garlic Parmesan Spaghetti Squash 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.
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!

Baked Spaghetti Squash with Tomato Meat Sauce

Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash

Avatar photoLiza Agbanlog
4.73 from 18 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Servings 4 servings
Calories 235 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 400º F
  • With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half.
  • Microwave the squash for 5 minutes. Allow to cool.
  • Carefully cut the squash in a half. Scoop out the seeds.
  • Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
  • Place the two halves cut side down on a baking sheet lined with parchment paper.
  • Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
  • Using a fork, scrape the insides to create a spaghetti-like texture. Set aside.
  • 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.
  • Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese.
  • Season with salt and pepper to taste.
  • Garnish with paprika and parsley (optional)

Notes

Recipe adapted: Chowhound

Nutrition

Calories: 235kcalCarbohydrates: 25gProtein: 8gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 423mgPotassium: 394mgFiber: 5gSugar: 10gVitamin A: 600IUVitamin C: 25.6mgCalcium: 290mgIron: 0.5mg
Tried this recipe?Let us know how it was!

Nutrition Facts
Garlic Parmesan Spaghetti Squash
Amount Per Serving
Calories 235 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 11mg4%
Sodium 423mg18%
Potassium 394mg11%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 10g11%
Protein 8g16%
Vitamin A 600IU12%
Vitamin C 25.6mg31%
Calcium 290mg29%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Garlic Parmesan Spaghetti Squash

Filed Under: Main Dishes, Popular, Side Dish, Squash Mains, Vegetarian Tagged With: garlic, parmesan, squash, vegetarian

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Reader Interactions

Comments

  1. Alex

    July 12, 2022 at 10:30 pm

    5 stars
    Just made this and it’s awesome!!!! Added some crushed red pepper and it set it off!!!!

    Reply
    • Avatar photoLiza Agbanlog

      July 13, 2022 at 10:46 am

      Hi Alex,
      Glad you were able to try this spaghetti squash recipe and had success with it. Take care and thanks for writing!

      Reply
  2. dorid

    January 23, 2022 at 5:09 pm

    5 stars
    I love this recipe! This was my first time making spaghetti squash and I love how it turned out. I made it without shallots, as I didn’t have any on hand- tasted great! Love the crunch

    Reply
  3. Shelby Garland

    January 10, 2022 at 7:07 pm

    I love love love this. I even ate it for breakfast. Today I made a double recipe and am going to take it to family members tomorrow. I even ate the squash with nothing on it. It was so sweet and mild tasting.

    Reply
    • Avatar photoLiza Agbanlog

      January 10, 2022 at 7:15 pm

      Hi Shelby,
      So glad you were able to enjoy this recipe. Our neighbor always gives us spaghetti squash from her garden and we eat them, just like you did, just season with salt and pepper. They are sweet and refreshingly delicious! Take care and happy new year!

      Reply
  4. Melissa

    November 8, 2021 at 6:02 pm

    I made this and added shrimp, lemon juice, artichoke hearts, and capers. It was so delicious!

    Reply
  5. Christie Roberson

    March 21, 2021 at 12:23 pm

    5 stars
    I am going to make this today and I can’t wait! I’m going to add either cooked diced chicken or ground beef before cooking the squash for my lunches this week. Yum!! Thanks!

    Reply
    • Avatar photoLiza Agbanlog

      March 22, 2021 at 8:39 am

      Awesome!

      Reply
  6. Danie

    November 9, 2019 at 1:52 pm

    Out of curiosity is the 25 grams of carbs for 4 servings or 1?

    Reply
    • Avatar photoLiza Agbanlog

      November 9, 2019 at 4:10 pm

      It’s 25 grams carbs for 1 serving.

      Reply
      • Margie

        November 25, 2019 at 5:01 pm

        Can spaghetti squash be frozen after it’s cooked?

        Reply
        • Avatar photoLiza Agbanlog

          November 25, 2019 at 5:14 pm

          Hi Margie,
          Yes, cooked spaghetti squash can be frozen. Make sure it has cooled down before placing in a freezer-safe zipper bag. Hope this helps!

          Reply
  7. Alicia

    June 23, 2019 at 5:55 pm

    5 stars
    Loved this! We have an over abundance of spaghetti squash in the garden this year. This is going to be a repeat recipe. My kids and husband loved it.

    Reply
  8. Michelle

    January 20, 2019 at 3:13 pm

    5 stars
    Easy to make, yummy to eat! Definitely adding to my “make again” collection!

    Reply
    • Avatar photoLiza Agbanlog

      January 21, 2019 at 7:07 pm

      That’s awesome!

      Reply
  9. Jacqueline Lee

    October 31, 2018 at 6:26 pm

    5 stars
    Really great recipe! My boyfriend is a picky eater and even he loves it. This was my first time cooking and eating spaghetti squash and I highly recommend it. I added a bit more cheese and it is so delicious!! Thank you

    Reply
    • Avatar photoLiza Agbanlog

      November 1, 2018 at 6:02 pm

      You’re welcome Jacqueline!

      Reply
  10. Janine Bump

    October 25, 2018 at 6:24 pm

    Awesome dish ,paired it with shrimp scampie

    Reply
  11. Patty

    September 30, 2018 at 2:19 pm

    3 stars
    I made a few adjustments to the ingredients I had. I added red pepper and onion in place of shallots. I think I had more squash then I needed. 2 small ones is what I had and they took longer to cook then 30 minutes.
    I had replaced what I think should have been fresh grated parmesan for already parmesan. All in all it came out okay for first time making it.
    But I am sure I will try again.

    Reply
  12. Roxann

    September 24, 2018 at 2:38 pm

    Mine turned out mushy and thoughts on how to fix this.

    Reply
    • Carla

      September 24, 2019 at 1:41 pm

      Over cooking spaghetti squash will make it mushy. Start checking the squash for doneness at 20 minutes by seeing if a paring knife easily pierces the squash.

      Reply
  13. Carol

    April 25, 2018 at 1:45 pm

    5 stars
    My husband and I loved this recipe. Wiling be making it again and again.

    Reply
    • Avatar photoLiza Agbanlog

      April 25, 2018 at 8:55 pm

      Awesome!

      Reply
  14. Kat fields

    January 26, 2018 at 2:03 pm

    4 stars
    I loved this recipe! I added chicken in mine. Very easy

    Reply
  15. Natasha

    November 12, 2017 at 1:47 pm

    5 stars
    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 🙂

    Reply
  16. Debra

    May 20, 2017 at 6:41 pm

    5 stars
    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.

    Reply
    • Avatar photoLiza Agbanlog

      May 20, 2017 at 9:48 pm

      Awesome!

      Reply
  17. Paula

    April 26, 2017 at 1:05 pm

    Just wondering if you use this as a main dish on its own or as a side to add to a main meal?

    Reply
    • Avatar photoLiza Agbanlog

      April 27, 2017 at 6:37 pm

      Hi Paula, I would use this as a side dish. I hope that helps!

      Reply
  18. Beth

    April 16, 2017 at 2:29 pm

    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!

    Reply
    • Avatar photoLiza Agbanlog

      April 16, 2017 at 4:22 pm

      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!

      Reply
  19. Summer

    February 10, 2017 at 12:22 pm

    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.

    Reply
    • Avatar photoLiza Agbanlog

      February 16, 2017 at 7:29 am

      What a great idea! I love roasted garlic.

      Reply
  20. Melissa

    January 31, 2017 at 4:16 pm

    5 stars
    I loved it! Hubby and 2 out of 3 kids tried it.

    Reply
  21. Sharon

    January 29, 2017 at 4:15 am

    5 stars
    Do you have nutritional break down? How many carbs in a serving?

    Reply
    • Avatar photoLiza Agbanlog

      January 31, 2017 at 4:49 pm

      Hi Sharon, I’ve added the nutritional information just under the recipe. Hope that helps!

      Reply
      • Mal B

        February 20, 2017 at 7:22 pm

        5 stars
        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

        Reply
        • Avatar photoLiza Agbanlog

          February 20, 2017 at 7:34 pm

          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!

          Reply
          • Mal B

            February 24, 2017 at 8:11 pm

            Yes that helps! Thanks!!

            Reply
      • Michaele

        October 14, 2019 at 10:14 am

        This was delicious. I’ve made it twice and my family loves it. It’s super fast if you cook the squash in the microwave.

        Reply
  22. Janine

    November 17, 2016 at 5:38 pm

    3 stars
    This was really good, but I just was wondering what the consistency should be? Thank you!

    Reply
    • Avatar photoLiza A

      November 21, 2016 at 5:18 pm

      Hi Janine,

      I’m glad you liked it! The squash should be a little bit crunchy, but tender.

      Reply
  23. Dick

    November 6, 2016 at 5:24 pm

    0 reason to use a microwave!

    Reply
    • Avatar photoLiza A

      November 7, 2016 at 8:48 am

      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.

      Reply
      • Jacky

        November 10, 2016 at 5:11 pm

        5 stars
        Awesome recipe. My and hubby and i just ate it like that for . can’t wait to cook it other people .

        Reply
    • Monica

      January 28, 2018 at 3:18 pm

      5 stars
      It makes it easier to cut.

      Reply
  24. Alexandra Kenin

    November 5, 2016 at 10:30 pm

    5 stars
    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!

    Reply
    • Avatar photoLiza A

      November 7, 2016 at 8:44 am

      Awesome! I’m so glad you liked it!

      Reply

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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