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Garlic Parmesan Spaghetti Squash

Course Side Dish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 235kcal
Author Liza Agbanlog


  • 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


  • 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)


Recipe adapted: Chowhound


Calories: 235kcal | Carbohydrates: 25g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 423mg | Potassium: 394mg | Fiber: 5g | Sugar: 10g | Vitamin A: 600IU | Vitamin C: 25.6mg | Calcium: 290mg | Iron: 0.5mg