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
Ingredients
- 8 tablespoons unsalted butter, divded
- 3 cloves garlic, minced
- ¼ cup vegetable broth
- ½ 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
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- 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.
- Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
- Serve immediately, topped with Parmesan and garnished with parsley, if desired.
Notes
Did you make this recipe?
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Excellent Idea! But too much broth and I added 2 tbsp. of raw honey with 6 large certified organic garlic cloves tastes 1000 time better than the china junk which 70% of Americans buy.
Delicious!! My husband and I loved it! I used fresh spinach instead of parsley. Next time I make it I will not use the broth – a little soupy.
Excellent recipe! This becomes another level vegetable! Do try.
Great recipe – loved it! I cut back on the butter and it was still delicious – no other modifcations. This dish is now a regular at our dinner table. Thanks!
I gave this a “5” because 6 ( or 10) wasn’t an option. This will be a regular in our house! Only suggestion is that you can fully cook the SS in the microwave. MW for 2-3 minutes to soften the rind for easier slicing in half (pierce with fork to prevent an potential explosion). Place halved SS face down on a (lg) plate with 1/4” water. After cooking 12-15 more minutes in the MW it is done! (why heat up the oven and bake for ~ 40 minutes!)
I forked the squash in the rind and left it there. Put the half in a bowl.to eat right from the built-in container! Drizzled in the butter sauce./broth mix. Don’t forget the Parmasean cheese and parsley.
Kudos to the inventor of this recipe!
I love spaghetti squash and was looking for a different way of making it and came across this. It’s soooooooooo delicious I made it with some pan seared shrimp will be trying it with grilled chicken nxt. Thanx for this low carb recipe!!
This is THE BEST spaghetti squash recipe. We do meatless Mondays and we use this recipe often to have a delicious & nutritious meal. I like to sauté some broccoli and throw it on top, too. Give this a try if you’re looking for something healthy and super tasty.
Awesome. Absolutely delicious.
Love spaghetti squash, and this was delicious, and very easy. The butter amount was a little bit too much for us, but that can be adjusted easily. Great, simple recipe !
Best recipe I have tried for spaghetti squash, I prepared it according to the recipe and didn’t change a thing.
Very tasty and quick and easy to make! I used salted butter since that’s all I had but got no complaints! Thanks for this easy recipe!
This is the best form of spaghetti squash we have ever eaten!!! My husband went for seconds and he does not even like spaghetti squash! I used half the quantity of fat and substituted sunflower oil. It was still the best recipe of this squash! Thanks a lot!
Easy to make and soooooo delicious!
My first time making spaghetti squash. I roasted the squash in the oven because I couldn’t cut the squash, lol. Then I searched for a sauce or something and found your recipe. OMG this was so delicious and easy. Im very sure it was fattening. However next time I will try with plant base butter. Maybe just as delicious and maybe not too fattening.
I made the recipe as it but roasted the seeds, cut them up and sprinkled on top. Delish!
Easy to make, tasty ..I made sautéed zucchini as side dish
Its delicious my husband and brother inlaw both lived it as well but i added chopped scallions and tobasco peppers to give it a spicy twist sinfully delicious
Will definitely have to try that next time!
Excellent. First time I’ve made a spaghetti squash. So much fun! I cooked mine for 45 minutes & think it could’ve gone a little longer. Very tasty! I will definitely make it again.
We love hearing that, Alex!
I used garlic flavored olive oil, and added 4 Tbls cream cheese and a little heavy cream and also kale. YUMMY!!
Sounds amazing!
I forgot- I served some sausage on the side ;^)