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Garlic Butter Parmesan Spaghetti Squash

Garlic butter Parmesan spaghetti squash is roasted until fork-tender, then tossed in a skillet with butter, fragrant garlic, and finely grated Parmesan. The strands stay tender while holding their shape for a comforting side dish.
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Prep Time 10 minutes
Cook Time 48 minutes
Resting time 10 minutes
Total Time 1 hour 8 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 spaghetti squash medium (about 3 pounds)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 large skillet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Brush the cut sides with olive oil.
  5. Season the squash with the salt.
  6. Place the squash cut side down on the baking sheet.
  7. Roast for 35 to 45 minutes, until the flesh is fork-tender but the strands still hold their shape.
  8. Let the squash rest for 10 minutes.
  9. Use a fork to scrape the flesh into strands.
  10. Melt the butter in a large skillet over medium heat.
  11. Add the garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
  12. Add the squash strands, Parmesan, and black pepper to the skillet.
  13. Toss until evenly coated and warmed through, about 1 to 2 minutes.

Notes

For strands that hold their shape, roast just until fork-tender. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the squash can become watery. For a dairy-free version, use plant-based butter and dairy-free Parmesan.