Dinner / Easy / Side dish / Vegetables

Spaghetti squash with parmesan, garlic, and butter

My mom’s co-worker shared this recipe and it is beyond simple to make.  I thought this side dish was delicious; the squash is very mild and you mostly taste the garlic and butter.  Um, yum!  It takes about 1 hr and 15 minutes from start to finish and that includes 1 hour baking time.


Start with a squash that’s smaller than mine.  In fact, get the smallest one you can.  I fed five people and had about half leftover.


  • 1 small spaghetti squash
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1/4 c minced parsley or basil (I omitted this ingredient since I didn’t have any)
  • 1/4 c shredded parmesan cheese
  • Salt, to taste


  • Preheat oven to 375 degrees.  
  • Pierce the squash a few times (like you would a potato) with a paring knife.
  • Place on a baking sheet and bake for 60 minutes or until you easily pierce through the skin.
  • Cut squash in half, lengthwise.
  • Use a fork to remove the seeds.  You don’t need them.
  • Scrape the length of the squash with a fork to create long strands.  They’ll look like spaghetti. The spaghetti strands will be a bit crunchy, but not hard.  If you can’t easily create the strands using a fork, bake the squash for 5-10 more minutes.
  • Heat a saute pan with butter and garlic over medium heat.  Do not burn the butter or garlic as the garlic will develop a bitter taste and smell.
  • Add spaghetti squash and parsley or basil, if you’re using it, and mix well.  Cook until heated through.
  • Transfer to a serving bowl and mix in the parmesan cheese.
  • Add ground sea salt, if needed.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s