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This Herbed Spaghetti Squash with Garlic and Parmesan recipe is Keto friendly, Low-carb, Gluten-free, vegetarian, and a perfect side dish for any meaty main.
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Y'all, this herbed spaghetti squash recipe might just be the best thing since sliced bread!
You have heard me say, over and over, that my Mom wasn't much of a cook, which is true.
But, she did love her veggies and cooked them as much as possible, much to my dismay. Brussels sprouts, broccoli, cauliflower, broiled tomatoes with Parmesan cheese.....UGH! They all filled our house with, what I felt was, the smell of death. I would literally run out the door when she started cooking any of them.
But, there was one she could get me to eat. You guessed it, spaghetti squash. Don't ask me how she got me to try it, or why I liked it.
It also probably had something to do with the fact that my Dad would eat it, and I was a Daddy's girl, so if it was good enough for him, it was good enough for me.
Lastly, the fact that my Mom would smother it in spaghetti sauce (Ragu I believe) made it super easy to chow down on.
I tried spaghetti squash out on the fam a little while back and was happily surprised to find that they shared my love for it.
Of course the first time I fed it to them I did use spaghetti sauce and cheese in my Italian Style Stuffed Spaghetti Squash to bait them to the table. But they all swore up and down that it wasn't just the sauce that made them clean their plates.
*insert skeptic scowl*
So I decided to get them to put their money where their mouth is.
Well, no that's not really true, there wasn't any money involved. But their mouths were involved, that is for sure!
Jump to:
🥘Ingredients
These are the ingredients necessary to make ---.
- Spaghetti Squash - You are looking for a golden yellow or dark yellow squash. It should be firm and feel heavier than it looks! Pick a squash that has no soft spots or cracks on the outside. You should also look for a stem that's firm and dry.
- Butter - You can use salted or unsalted butter for this recipe.
- Fresh Herbs - You will need to use fresh herbs in this recipe as the dry versions do not provide enough flavor.
- Parmesan Cheese - Please use freshly grated Parmesan cheese for this recipe. The canned version just doesn't compare and that is a main flavor component in this recipe.
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Herbed Spaghetti Squash with Garlic and Parmesan. You will find the full directions in the recipe card at the bottom of the post.
STEP 1
Preheat the oven to 400 degrees F.
STEP 2
Carefully cut the squash in half lengthwise. You can microwave the entire squash for 3 to 5 minutes to make cutting it easier.
STEP 3
Scoop out the seeds. Then place the halves cut side down in a shallow baking dish or rimmed baking sheet. Add a bit of water, just enough to cover the bottom of the pan.
STEP 4
Cook the squash for 35 to 45 minutes. Begin checking at 30 minutes. Squash is done when you can easily pierce the side with a knife.
STEP 5
Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.
🍽Equipment
This is the equipment you will need to make Herbed Spaghetti Squash with Garlic and Parmesan; the only "special equipment" you will really need for this is a large, very sharp chef's knife for cutting the spaghetti squash as it can be a bit difficult to cut and a baking sheet.
Storage
Store any leftover herbed spaghetti squash in an airtight container in the refrigerator for 5-7 days.
I do not recommend freezing cooked spaghetti squash.
💭Top tip
If you would like longer "spaghetti" strands cut the spaghetti squash across the middle instead of in half lengthwise. This will produce longer strands when you scrape them out.
FAQ about roasting spaghetti squash
The #1 reason for spaghetti squash to end up mushy is overcooking. Make sure to start checking your squash at 30 minutes and remove it from the oven as soon as you can easily piece the skin of the squash with a knife.
Remember, you can always cook it longer if needed but once it is overcooked there is nothing you can do.
Spaghetti squash has a low glycemic index which means it will not cause spikes in your blood sugar like higher-carbohydrate alternatives. It also contains polysaccharides which is a type of fiber that helps to prevent blood sugar from rising after meals.
Cooked spaghetti squash should be stored in an airtight container in the refrigerator. When stored correctly, it is good for up to 7 days.
More Keto & Low Carb Spaghetti Squash Recipes
- Spaghetti Squash Lasagna
- Italian Style Stuffed Spaghetti Squash
- BBQ Chicken Spaghetti Squash
- Keto cheesy Spaghetti Squash Skillet
- Keto Buffalo Chicken Spaghetti Squash Casserole
- Spaghetti Squash Fritters
Roasted Spaghetti Squash With Garlic & Parmesan
Ingredients
- 1 (3 to 4 pound) spaghetti squash
- 1/4 cup butter
- 3 cloves garlic minced
- 2 tbsp fresh basil chopped
- 2 tbsp fresh flat-leaf parsley chopped
- pink salt
- cracked black pepper
- 1/2 cup Fresh grated Parmesan cheese + more for serving
Instructions
- Preheat the oven to 400 degress F.
- With a very sharp knife, cut the squash in half lengthwise. You can microwave the entire squash for 3 to 5 minutes to make cutting it easier.
- Scoop out the seeds. Then place the halves cut side down on a rimmed baking sheet or in a shallow baking dish. Add a bit of water, just enough to cover the bottom of the pan.
- Cook the squash for 35 to 45 minutes. Begin checking at 30 minutes. Squash is done when you can easily pierce the side with a knife.
- Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.
- Heat the butter in a large skillet, over medium heat. Once the butter has melted, add the minced garlic and cook until it begins to turn golden.
- Remove the skillet from the heat and add the shredded spaghetti squash, basil, parsley, Parmesan cheese, salt, and pepper. Toss with tongs to combine.
- Serve with extra Parmesan, basil, and parsley, if desired.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
If you like this recipe please leave a comment!
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Tina @AmindfulFairytale
Yum! I want this right now! I love squash but my family isn't too keen on it so I need clever ways to get them to eat it. This may just work!
Bobbi | Bobbi's Kozy Kitchen
Yes Tina, this might be the way. I will tell you I was shocked at how much my daughter (Miss Picky Pants) loved it!
Mary
This looks so delicious. The first time I made spaghetti squash it didn't turn out, so I've never made it again. I think I will be giving your recipe a try.
Bobbi | Bobbi's Kozy Kitchen
Oh I hope so Mary 🙂 if my Miss Picky Pants loved it, I know you will too!
Joanie @ ZagLeft
This is my favorite way to eat spaghetti squash. Simple and so flavorful!
the organic kitchen
Spaghetti squash is just amazing! Beautiful recipe!
Bobbi
Yes there us something about simple that just makes it even better!
Bobbi
Thanks so much!! Yes, we love it!
Cynthia
Being :-* single it's hard to find the good and tasty recipes that I can downsize for one or two. Made tonight. Yummy!!!!
Bobbi | Bobbi's Kozy Kitchen
I am sooooo glad you liked the recipe 🙂
Janet
I made this tonight substituting rosemary and thyme for the basil because that was what I had that was fresh. It was delicious! I'm sure it would also be good with the recommended basil, but my substitution was also excellent. I've made spaghetti squash with orange juice, dried cherries and pecans, but this was much better. Might try adding pine nuts for some crunch, but definitely a keeper!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much for letting me know Janet. I love to hear about how people add their own touches to my recipes. I think pine nuts sound like a wonderful idea!
Anonymous
This is the 1st time I was on your site. Liked your spaghetti squash recipe, hit the link to print and out came 18 + pages. Unless you can produce a "just the recipe page" I am forced not to join your site - TOO MUCH WASTED PAPER
Bobbi | Bobbi's Kozy Kitchen
I am very sorry that you had tan issue printing the recipe. I have updated the recipe card and checked it, so it will only print one page now. For the future, to save you paper, check the number of pages being printed in the print preview. You can select what pages you do and don't want printed there. I know I wasted a lot of paper before I found that out.
Unknown
How well does this keep for next day leftovers?
Bobbi | Bobbi's Kozy Kitchen
To be honest we have never had leftovers because it is so good. I would think they would keep fairly well, although heating it in the microwave might cook the squash more which would make it softer. The flavor would be the same, but the texture might change.
Unknown
Made this for the second time tonight and added kale to the sauteed garlic. Used a whole stick of butter because the squash was huge. Sooooo tasty!!
Bobbi | Bobbi's Kozy Kitchen
Mmmmm that sounds delicious!!
Unknown
this recipe has been on my list of recipes to make for the last year (at least). I made it last night and honestly, it is GORGEOUS! Thank you so much! I'll be making it again soon.
Anonymous
Do you use fresh Parmesan or grated in a can?
Bobbi
I either grate my own or buy the pre-grated from the deli area.
Liz That Skinny Chick Can Bake
SO tasty, Bobbi! Time to pick up another spaghetti squash!!
Kim Bee
This looks crazy good!!