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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!
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.
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.
Preheat the oven to 400 degrees F.
Carefully 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 in a shallow baking dish or rimmed baking sheet. 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.
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.
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.
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
- 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.
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.
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