Garlic Parmesan Spaghetti Squash

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October 8, 2016 by Liza Agbanlog 48 Comments

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Fall is finally in full swingwhich 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 recipethat 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!

Liza Agbanlog

4.73 from 18 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes 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.

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Reader Interactions

Comments

Alex
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July 12, 2022 at 10:30 pm

Just made this and it’s awesome!!!! Added some crushed red pepper and it set it off!!!!
Reply
- Liza 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
dorid
January 23, 2022 at 5:09 pm

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
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
- Liza 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
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
Christie Roberson
March 21, 2021 at 12:23 pm

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
- Liza Agbanlog
  March 22, 2021 at 8:39 am
  Awesome!
  Reply
Danie
November 9, 2019 at 1:52 pm
Out of curiosity is the 25 grams of carbs for 4 servings or 1?
Reply
- Liza 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
    - Liza 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
Alicia
June 23, 2019 at 5:55 pm

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
Michelle
January 20, 2019 at 3:13 pm

Easy to make, yummy to eat! Definitely adding to my “make again” collection!
Reply
- Liza Agbanlog
  January 21, 2019 at 7:07 pm
  That’s awesome!
  Reply
Jacqueline Lee
October 31, 2018 at 6:26 pm

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
- Liza Agbanlog
  November 1, 2018 at 6:02 pm
  You’re welcome Jacqueline!
  See Also
  Keto Lasagna with Zucchini Noodles [Recipe]
  Reply
Janine Bump
October 25, 2018 at 6:24 pm
Awesome dish ,paired it with shrimp scampie
Reply
Patty
September 30, 2018 at 2:19 pm

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
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
Carol
April 25, 2018 at 1:45 pm

My husband and I loved this recipe. Wiling be making it again and again.
Reply
- Liza Agbanlog
  April 25, 2018 at 8:55 pm
  Awesome!
  Reply
Kat fields
January 26, 2018 at 2:03 pm

I loved this recipe! I added chicken in mine. Very easy
Reply
Natasha
November 12, 2017 at 1:47 pm

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
Debra
May 20, 2017 at 6:41 pm

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
- Liza Agbanlog
  May 20, 2017 at 9:48 pm
  Awesome!
  Reply
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
- Liza Agbanlog
  April 27, 2017 at 6:37 pm
  Hi Paula, I would use this as a side dish. I hope that helps!
  Reply
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
- Liza 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
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
- Liza Agbanlog
  February 16, 2017 at 7:29 am
  What a great idea! I love roasted garlic.
  Reply
Melissa
January 31, 2017 at 4:16 pm

I loved it! Hubby and 2 out of 3 kids tried it.
Reply
Sharon
January 29, 2017 at 4:15 am

Do you have nutritional break down? How many carbs in a serving?
Reply
- Liza 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
    
    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
    - Liza 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
Janine
November 17, 2016 at 5:38 pm

This was really good, but I just was wondering what the consistency should be? Thank you!
Reply
- Liza 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
Dick
November 6, 2016 at 5:24 pm
0 reason to use a microwave!
Reply
- Liza 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
    
    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
  
  It makes it easier to cut.
  Reply
Alexandra Kenin
November 5, 2016 at 10:30 pm

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
- Liza A
  November 7, 2016 at 8:44 am
  Awesome! I’m so glad you liked it!
  Reply