Garlic Parmesan Spaghetti Squash — Damn Delicious

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Garlic Parmesan Spaghetti Squash

Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! 410 calories.

I really need a bowl of this, stat.

Don’t get me wrong. The eclairs are killer here but I’m sure I’ve packed on an extra 10-15 pounds in the last 3 days.

Yes, I’ve been eating just about that much. I mean, have you tried the baguettes out here? You won’t be able to stop.

So this spaghetti squash will be making an appearance on my table on the daily the minute I’m back.

It’s low-carb, and it has all of my favorite ingredients – butter, garlic and plenty of freshly grated Parmesan cheese.

You know it’s a winning combination, and you can add your protein of choice for a full-rounded meal. My personal favorite is this grilled chicken.

Garlic Parmesan Spaghetti Squash

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Roasted spaghetti squash tossed in butter, garlic and plenty of fresh Parmesan cheese. It’s simple, healthy and low-carb! 410 calories.


  • 8 tablespoons unsalted butter, divded
  • 3 cloves garlic, minced
  • 1/4 cup vegetable broth
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

For the spaghetti squash

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
  7. Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  8. Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
  9. Serve immediately, topped with Parmesan and garnished with parsley, if desired.

*The squash can be placed in the microwave for 2-5 minutes for easier slicing.

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This looks really good. I tried replacing spaghetti with squash but couldn’t convince the family. Maybe with more cheese….

Spaghetti squash has been one of my new favorites. Its so easy to make and so versatile. Loving this garlic parmesan version – I mean, can butter ever make anything bad? I could use a huge bowl of this with some grilled chicken.

Chesse and spaghetti squash are perfect partners, making a very delicious dish. We don’t have spaghetti squash all the time, and can only find it in some farmers markets. Now it’s in season down under here. This recipe just comes in time reminding me to make some. 🙂

You make cooking spaghetti squash look so easy… Almost jealous! I attempted it once, & I just felt like the texture was off!

This is so simple and so delicious. I so widh I could eat it off the computer screen.

Can this be done for the next day say like for lunch? Thanks!

I followed your recipe EXACTLY and I end up with squash MUSH. disappointed.

Oh no – what a bummer! May I ask what size squash you used?

Perhaps the squash you purchased wasn’t a spaghetti squash? Sometimes they get mislabeled at the grocery store.

I cooked this recipe and it turned out delicious! Another great recipe Chungah!

I’ve tried this recipe and my whole family loved it! You can bet we’re going to have it again. It was easier than I thought. This is the first time any of us had ever had Spaghetti Squash. Thank you! Absolutely Delish!

This dish was delicious. I added chicken but think it would be great with shrimp. I am not use to cooking with so much butter! How do you stay the size you are? I want your secret!!

This was delicious! Last night I made the “Lemon Chicken and Potatoes in Foil” for dinner, Today I made this and warmed up the leftovers from last night….. delicious together! The lemony juice that’s in the foil after cooking the chicken and potatoes is delicious with the garlicky buttery goodness of this dish! I paired a bite of the chicken with some “noodles” and it was heaven!! Love both recipes! Full belly here!!

Followed directions. .delicious and easy ! Thanks will make again. .my first time trying spaghetti squash. .I’m a fan !

Delicious! We have never had spaghetti squash before and everyone loved it – even our teenager had a second helping. Thanks for a great recipe.

A-MAZ-ING! Absolutely delicious! This was my first time to make spaghetti squash and I am so glad I found your recipe. Thanks for sharing.

Adding some pine nuts is yummy!

First time making spaghetti squash and this recipe was delicious and soooo easy! I didn’t have vegetable broth so substituted chicken broth. I might have had a smaller squash as well, because I thought there was too much butter. But will make this one again.

What is the texture of the spaghetti squash suppose to be like? I made it once but not sure if I baked it long enough bc although it came out looking like the photos in the recipe…I thought the texture would be softer like noodles? But it was still harder or rather firmer than I thought.

The texture is similar to angel hair pasta – tender and chewy but a bit fragile.

Why yes this was damn delicious, thank you! Paired with baked chicken thighs.

I would consider using spiralized zucchini. I think this would be great. More colorful, too.

Spaghetti squash can be cooked in the slow cooker very easily. Poke some holes in it like you’d do for a potato, place it in the slow cooker with an inch or so of water and cook on low for 6 or more hours depending the size. You can then cut in half with no issues and follow with Chungah’s delicious recipe.

Awesome tip, thanks!

Thank you for another wonderful recipe! I followed it exactly (as you should, for an accurate rating:) Even my strictly meat eating husband took a bite and thought it was delicious. Love your site!

Thank you so much for the delicious recipe! I reduce the butter down to 3 tablespoons because I am counting calories. Otherwise I felt everything to your recipe and I’m sure this will be a new favorite

I am very pleased I chose this recipe as my inaugural spaghetti squash meal! Made some of my own adjustments…I halved the amount of butter to cut back on fat and added some sliced baby bella mushroom about 30 seconds after putting the garlic in the pan to give it a little extra flavor. I didn’t have any vegetable stock but I just used water and my own herb/spice combination (thyme, sage, parsley, salt, pepper) and it worked just fine! I loved this recipe and will definitely be making it again. Thanks so much!

I make this squash all the time but use ground turkey with Italian seasonings and a good spaghetti sauce. Eat thins instead of with pasta.

Made this tonight -threw in angel hair pasta with it half and half amounts – delicious! Thx!

Delicious! Love angel hair pasta 🙂

I forgot- I served some sausage on the side ;^)

I used garlic flavored olive oil, and added 4 Tbls cream cheese and a little heavy cream and also kale. YUMMY!!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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