Cooking Tips for Perfect Spaghetti Squash
Getting the perfect texture from spaghetti squash is key to enjoying this dish. Start by selecting a squash that feels heavy for its size and has a firm skin. When you cut it in half, use a sharp knife to avoid slipping. Scoop out the seeds with a spoon, and brush the insides with a little olive oil, salt, and pepper for added flavor. Roasting it cut-side down helps trap moisture, making it tender and easy to shred. Bake at 400 degrees Fahrenheit for about 30 to 40 minutes, or until the flesh is easily pierced with a fork. Once it’s cool enough to handle, use a fork to scrape out the strands. This technique ensures you get those beautiful spaghetti-like strands that make this dish so enjoyable.
Serving Suggestions and Pairings
Garlic Parmesan spaghetti squash is versatile and can stand alone or be paired with many other dishes. Serve it as a side to grilled chicken or fish for a comforting dinner. For a heartier meal, add sautéed vegetables like spinach, bell peppers, or cherry tomatoes to the mix. A sprinkle of red pepper flakes can add a nice kick if you enjoy a bit of heat. If you’re looking for something extra, drizzle a bit of balsamic glaze on top for a sweet and tangy finish. This dish also works well in meal prep, making it easy to enjoy throughout the week. Just store it in an airtight container in the fridge and reheat when needed.
Frequently Asked Questions
What can I use instead of Parmesan cheese?
If you’re looking for a substitute, try using nutritional yeast for a dairy-free option. Grated Pecorino Romano also works well for a similar flavor profile.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of olive oil to keep it moist.
Can I make this dish ahead of time?
You can roast the spaghetti squash ahead of time and store it in the fridge. Just toss it with the garlic and Parmesan mixture right before serving for the best flavor.
What should I serve with garlic Parmesan spaghetti squash?
This dish pairs nicely with a light salad or grilled protein like chicken or shrimp. It also makes a great side for a hearty main dish.
What are common mistakes when cooking spaghetti squash?
One common mistake is not roasting it long enough, which can leave the flesh too firm. Also, make sure to use a sharp knife when cutting it, as a dull knife can slip and cause accidents.
Garlic Parmesan Spaghetti Squash
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
Nutrition
Just made this and it’s awesome!!!! Added some crushed red pepper and it set it off!!!!
Hi Alex,
Glad you were able to try this spaghetti squash recipe and had success with it. Take care and thanks for writing!
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
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.
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!
I made this and added shrimp, lemon juice, artichoke hearts, and capers. It was so delicious!
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!
Awesome!
Out of curiosity is the 25 grams of carbs for 4 servings or 1?
It’s 25 grams carbs for 1 serving.
Can spaghetti squash be frozen after it’s cooked?
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!
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.
Easy to make, yummy to eat! Definitely adding to my “make again” collection!
That’s awesome!
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
You’re welcome Jacqueline!
Awesome dish ,paired it with shrimp scampie
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.
Mine turned out mushy and thoughts on how to fix this.
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.
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 delicious. I’ve made it twice and my family loves it. It’s super fast if you cook the squash in the microwave.
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!