Roasted spaghetti squash combined with butter, onion, garlic, and Parmesan is a fantastic simple side dish that is so delicious and goes with everything. Low carb, low calorie, gluten free, keto friendly, and vegetarian…so eat up!
Intimidated or unsure on how to cook spaghetti squash? Don’t miss our tips and video.
Acorn squash, butternut squash, spaghetti squash, and pumpkins. I probably never would have bought any of these to make…had they not first been prepared for me. But thank goodness they were many years ago. And since then, I use them often.
This roasted spaghetti squash recipe is one of my favorite side dishes.
An Easy Healthy Side Dish
If you’ve never roasted spaghetti squash, you must. If for no other reason than it’s fun. After simply roasting it, you scrape the innards with a fork to get long strands, resembling spaghetti. It’s pretty neat and effortless.
On it’s own, spaghetti squash is fairly bland, but combined with butter, vegetables, herbs, and Parmesan, it comes alive and is completely yummy, while still remaining low carb, low calorie, gluten free, keto friendly, and vegetarian…huzzah!
Is Spaghetti Squash Good For You?
Yes, spaghetti squash is so good for you! It’s a vegetable rich in vitamins, minerals, and antioxidants. Because of its low calorie and high fiber content, it’s a wonder aid for weight loss and digestive health.
- How many carbs in spaghetti squash? One cup of plain spaghetti squash has 5.5 net carbs. One serving of this recipe has 10 net carbs.
- How many calories in spaghetti squash? One cup of plain cooked spaghetti squash has 42 calories. One serving of this recipe has 119 calories.
- Is spaghetti squash keto? Absolutely! If paired with low carb ingredients, it makes a perfect keto-friendly meal. This roasted squash recipe is a wonderful side dish for anyone following a keto diet.
- How long does spaghetti squash last? Spaghetti squash that isn’t cut or cooked can last up to 2 weeks on your countertop.
Roasted Spaghetti Squash Recipe
For this roasted spaghetti squash recipe, you’ll need just a handful of ingredients. Here is a quick summary:
(Scroll below to the full printable recipe card for details and measurements.)
- Spaghetti squash: Spaghetti squash is a yellow-orange vegetable that shares its name with everyone’s favorite flour based carb. Once baked, it also looks like thin noodles and can be used in similar ways. But unlike pasta, it is low-calorie, low-carb, high in fiber, and rich in antioxidants.
- Parmesan cheese: Freshly grated for best flavor and results.
- Unsalted butter: We prefer unsalted and then add in salt separately so we can control the saltiness, but if all you have is salted butter, that’s fine!
- Red onion: This has a mild peppery flavor and also lends a nice speckle of purple color throughout the dish.
- Garlic: Adds wonderful aromatics and taste.
- Salt: A little bit of salt elevates the other flavors.
- Parsley: For added flavor and a pop of color
How to Roast Spaghetti Squash
Here’s a brief summary of how to make this spaghetti squash recipe:
(Scroll below to the complete printable recipe card for all the details.)
- Pierce squash a few times all over with a sharp knife and roast until tender, then allow to cool until it’s comfortable to touch.
- Cut squash in half, lengthwise. Remove and discard the seeds and pulp.
- Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm.
- Melt butter in a nonstick sauté pan. Add onion; cook until soft. Add in the garlic and stir until fragrant.
- Add cooked squash strands to the pan and mix thoroughly. Season with salt.
- Add the parsley and Parmesan and toss to combine.
- Taste and adjust seasoning, if necessary. Serve warm and enjoy!
How long to roast spaghetti Squash? A 3 pound spaghetti squash should roast at 400 degrees F for 1 hour until tender.
Storing Leftovers
Allow any leftovers to cool completely, then store in an airtight container in the refrigerator. It will keep up to 4 days.
What to Serve with Spaghetti Squash
This side dish pairs with just about anything – another reason we love it! Enjoy it with perfectly Baked Chicken Breast or Honey Garlic Chicken or if you’re trying to eat low carb, replace the noodles in our Chicken Alfredo with it. Serve it with Meatloaf instead of mashed potatoes or Slow Cooker Beef Brisket. Also great with Stuffed Pork Tenderloin!
More Squash Recipes:
- Roasted Acorn Squash (with butter and brown sugar)
- Stuffed Acorn Squash (with sausage and apple)
- Roasted Butternut Squash Soup
- Yellow Squash Casserole
- Cheesy Zucchini Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Roasted Spaghetti Squash with Garlic and Parmesan
Ingredients
- 3 pounds spaghetti squash
- 4 tablespoons unsalted butter
- 1/4 cup minced red onion
- 4 cloves garlic , finely minced
- 1/2 teaspoon salt
- 1/4 cup chopped parsley
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Pierce squash a few times all over with a sharp knife.
- Place on a baking sheet and cook for 1 hour. Let cool for 15 minutes.
- Cut squash in half, lengthwise. Remove and discard the seeds and pulp.
- Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) The squash should have a slight crunch (al dente.) Place in a bowl and keep warm.
- In a large nonstick sauté pan, melt the butter over medium heat. Add onion; cook for 3-5 minutes until soft. Add in the garlic and stir until fragrant, about 30 seconds.
- Add cooked squash strands to the pan and mix thoroughly. Season with salt.
- Add the parsley and Parmesan and toss to combine. Taste and adjust seasoning, if necessary.
- Serve warm and enjoy!
Nutrition
Other Notes
First time making spaghetti squash, really loved it, and way easier than I expected!!!
This turned out delicious. I typically will cut squash in half before baking it, and add a little bit of water to the bottom of a cookie sheet, but this was a much easier approach. I did revise the recipe a little bit and added smoked paprika, pepper, and a little bit of additional garlic powder, but it’s very tasty! I will probably never try to cut a spaghetti squash in half again before baking it. So much easier this way!
I love this food.
I’m neither vegan or vegetarian, just trying to eat healthier and shun some meats! This recipe was wonderful, thank you! I’m so glad I found this blog!!!!
This recipe is excellent!! Made as written, no changes. Thank you!
I made this tonight and it was soooo good! I added some turkey meatballs to mine and it was great!
Yum!!! This was my dinner tonight. I used a bit of fresh cilantro instead of parsley and it was awesome!
I love spaghetti squash! Sadly Parmesan cheese isn’t usually vegetarian though.
Hi there Emily – thanks for your comment, although it’s interesting to me. In my previous 10+ years of eating vegetarian (and being around many other vegetarians), cheese was always acceptable. It’s not okay if you’re vegan, but it’s perfectly fine if you’re vegetarian.
Been looking to try spaghetti squash and thought this sounded like a good recipe to test the waters. Definite winner and will be making it again.
This is really really good. Years ago, I bought a spaghetti squash and added regular pasta sauce. It wasn’t very good and never tried it again. But this recipe is a winner.
I am all about fun squash!
One of my favorite veggies is squash! I like them ALL! Spaghetti squash is also very good in a spaghetti bake…….check out Paula Dean’s recepie and just replace the noodle with the squash…YUMMY in my tummy!
This recipe right here is what got my two young kids to like squash – because 1) it IS fun! and 2) it is just delicious. Thank you so much!
Now this is the kind of “pasta” I can go for, Amy. Sounds delicious, with or without prosciutto or pancetta. Maple syrup? Not so much, though I do love acorn squash with butter and brown sugar. Happy almost Thanksgiving!
Made this the other night and kept nibbling on it right out of the pan. Husband loved it, too. And that’s saying a lot!
I am going to say something truly heretical and that is…I haven’t fallen in love with spaghetti squash yet. I KNOW! Me! Squash FANATIC. I think I just haven’t found the right preparation yet. But you, my favorite matchmaker EVER, may have just found it for me. You are so good to me like that.
Wonderful recipe! I once tried it with maple syrup and that was a big no. LOL.
I added some cripsy crumbled bacon to it. AWESOME.
I’ve made this recipe countless times. No changes – it’s a keeper!