Spaghetti Squash |
Print Pin
5 from 1 vote

Spaghetti Squash with Garlic and Parmesan

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Justin McChesney-Wachs


  • 1 spaghetti squash 3-4 pounds
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 shallot chopped
  • 1/4 cup finely minced parsley
  • 1/4 cup parmesan cheese shredded (plus extra for serving)
  • salt + freshly ground pepper to taste


  • Preheat oven to 400 degrees F.
  • Carefully cut squash in half lengthwise, then scoop out and discard the seeds.
  • Place squash cut side up on a parchment paper lined sheet pan. Drizzle with olive oil and season with salt + pepper.
  • Bake for about 60 minutes, or until the squash can easily be pierced with a paring knife or a fork. Let the squash cool for 10 minutes.
  • Meanwhile, sauté the shallots and garlic in a skillet until translucent, but not browned (about 5 minutes). When shallots and garlic are done, add the butter and parsley.
  • Scoop out the spaghetti strands from the squash with a fork (trying to maintain the long strands) and add to the skillet.
  • Cook for a minute or two to combine all ingredients and warm through. Remove from heat and add grated parmesan cheese.
  • Garnish with more parmesan and parsley.