Roasted spaghetti squash combined with butter, onion, garlic, and Parmesan is a fantastic simple side that goes with everything!
Let’s take a walk through the produce aisle, k?
We see the bright, pretty apples, tomatoes, and bell peppers. We see the usual suspects; carrots, potatoes, and onion. We see fresh herbs glistening with water. Then we see…what the hell are those? An assortment of squash. All looking sort of large, deformed, and intimidating.
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.
Most people I know serve yams or some sweet potato casserole concoction for Thanksgiving (because…OF COURSE), but why not give one of their neighbors a chance.
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, onion, garlic, parsley, and Parmesan, it comes alive and is completely yummy!
Check out my tips and video on how to cook spaghetti squash
Other side dish squash recipes we love
Roasted Spaghetti Squash with Onion, Garlic, and Parmesan
- 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 grated Parmesan cheese
- 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.) 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 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!