Spaghetti squash is a versatile low-carb vegetable that cooks up tender and stringy, resembling spaghetti noodles.
Roasting the squash with garlic brings out a rich, caramelized flavor that pairs beautifully with salty Parmesan cheese.
This side dish is perfect for those looking for a gluten-free, naturally low-carb alternative to pasta.
Why You’ll Love This Recipe
- Roasting the squash caramelizes its natural sugars and infuses it with garlic flavor.
- Using freshly grated Parmesan adds a savory, nutty finish without overpowering the delicate squash.
- The recipe is straightforward and requires minimal prep, perfect for a quick weeknight side.
Roasted Garlic and Parmesan Spaghetti Squash
This roasted spaghetti squash side dish features tender squash strands caramelized with garlic and topped with savory Parmesan cheese, making a flavorful low-carb option.
- Prep time
- 10 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 medium spaghetti squash (about 3 pounds / 1.4 kg)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese (about 50 g)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Prepare and roast the spaghetti squash Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 35–40 minutes until the flesh is tender and can be shredded easily with a fork.
- Sauté garlic and toss squash strands While the squash roasts, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Remove from heat. When the squash is cooked, use a fork to scrape the flesh into strands into a large bowl. Toss immediately with the garlic oil and Parmesan cheese to coat evenly.
- Serve and garnish Transfer the dressed squash strands to a serving dish. Garnish with chopped fresh parsley if desired. Serve warm.
Helpful Tips
- For even cooking, use a medium-sized spaghetti squash about 3 pounds.
- Make sure not to burn the garlic when sautéing; it should be fragrant and lightly golden.
- Freshly grated Parmesan melts better and has superior flavor compared to pre-grated cheeses.
Storage and Make-Ahead
Store leftover roasted spaghetti squash in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop over low heat to avoid drying out.
This dish does not freeze well due to the texture of the squash after thawing.
Frequently Asked Questions
Can I prepare spaghetti squash in advance for this recipe?
Yes, you can roast the squash up to 2 days ahead, store it refrigerated, and toss it with garlic and Parmesan just before serving.
Is this recipe gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free.
Can I use pre-minced garlic instead of fresh garlic?
Fresh garlic is preferred for the best flavor, but pre-minced garlic can be used in a pinch; adjust the quantity slightly to taste.
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