Garlic Parmesan Spaghetti Squash
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Garlic Parmesan Spaghetti Squash
Description
The Garlic Parmesan Spaghetti Squash recipe centers on a whole spaghetti squash roasted until tender and scraped into delicate strands that resemble pasta. These strands are then coated in a sauce made by sautéing minced garlic in butter, adding vegetable broth to create a light reduction, and stirring in additional butter for richness. Freshly grated Parmesan cheese and chopped parsley finish the dish with a savory note and fresh color. The method ensures the squash retains some bite and absorbs the garlic butter sauce effectively.
The flavor combines the squash's mild sweetness with a buttery, cheesy garlic sauce, complemented by fragrant parsley. The texture features tender, slightly crisp vegetable strands rather than soft pasta dough. Roasting develops the squash’s flavor without overwhelming it, allowing the simple sauce to shine.
This dish can be served on its own as a light, comforting meal or as a side that pairs well with poultry or seafood. It suits those looking for a vegetable-focused alternative to pasta with familiar savory flavors. The recipe's moderate preparation and roasting time suit home cooks comfortable with vegetable roasting and stovetop sauce making.
For easier slicing of the spaghetti squash before roasting, it may be microwaved briefly. The recipe uses unsalted butter for controlled seasoning, and freshly grated Parmesan provides a sharper, fresher cheese flavor than pre-grated options. Careful seasoning with salt and pepper to taste helps balance the flavors without overpowering the natural sweetness of the squash.
Ingredients
- 8 tablespoons butter divded, unsalted
- 3 cloves garlic minced
- ¼ cup vegetable broth
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
For the spaghetti squash
- 1 spaghetti squash 2-3 pounds
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in vegetable broth. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in spaghetti squash and gently toss to combine until heated through, about 2 minutes.
- Serve immediately, topped with Parmesan and garnished with parsley, if desired.
Notes
- Microwaving the spaghetti squash for 2 to 5 minutes before cutting can make slicing easier and safer.
User Reviews
Overall Rating
4.9
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