Home > Herbed Spaghetti Squash with Garlic and Parmesan
Herbed Spaghetti Squash with Garlic and Parmesan
This Herbed Spaghetti Squash with Garlic and Parmesan recipe is Keto friendly, Low-carb, Gluten-free, vegetarian, and a perfect side dish for any protein.
So y’all 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.
Maybe it was because it looked like, and was named after something I adored……spaghetti!
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.
Although the same would not go for Brussels sprouts Eeeewwwwww!
Isn’t that one gorgeous squash?
Cut it in half and scrape out the “guts”.
Roast in the oven for 30 to 40 minutes.
Shred the insides with a fork to pull up the “spaghetti”.
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!
Now, I ask you, is it cheating that I used butter and Parmesan cheese to get them this time?
Naaaaaaaa that is just good taste right?
See, I knew you would agree with me!
On the serious side here, getting rid of those pasta calories (ummm hello 221 calories per cup), allows you to have a bit of wiggle room when it comes to the calories. Especially when spaghetti squash weighs in at 31 calories per cup!!!
Ya, you read that right.
Miss Picky Pants asked for a small bowl, then asked if she could go back for seconds, then asked if she could finish the rest of it!
I think it was a huge hit, what do you think?
But, just look at that gorgeous bowl of food…..how could you not want to devour the whole thing??
How to cook Herbed Spaghetti Squash with Garlic and Parmesan
Preheat the oven to 400°F
Carefully cut the squash in halflengthwise. 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 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 to with tongs to combine.
Serve with extra Parmesan, basil, and parsley, if desired.
Sat. Fat (grams)
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.
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!
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
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.
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.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….