Garlic Parmesan Spaghetti Squash
A light, flavorful, and naturally gluten-free alternative to pasta! This garlic parmesan spaghetti squash is packed with savory goodness and is super easy to make.
Ingredients
Main
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- Salt & black pepper to taste
Toppings (Optional)
- 1 tbsp butter for extra richness
- Extra Parmesan for serving
- Fresh basil or more parsley for garnish
Instructions
- Preheat Oven: Set your oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Roast: Drizzle the inside of each half with olive oil, then sprinkle with salt and pepper. Place cut-side down on the baking sheet and roast for 35-40 minutes until tender.
- Scrape the "Spaghetti": Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- Sauté the Garlic: In a large pan over medium heat, warm 1 tbsp olive oil. Add minced garlic and cook for about 30 seconds until fragrant.
- Toss Everything Together: Add the spaghetti squash strands to the pan. Stir in Parmesan, oregano, red pepper flakes (if using), and chopped parsley. Toss well to combine.
- Final Touches: Remove from heat and stir in butter if using. Taste and adjust seasoning.
- Serve & Enjoy! Garnish with extra Parmesan and fresh herbs. Serve as a main dish or alongside your favorite protein.
Notes
Make It Creamy: Stir in ¼ cup of heavy cream or coconut milk for a creamy twist.
Add Protein: Top with grilled chicken, shrimp, or tofu for a more filling meal.
Vegan Option: Use nutritional yeast instead of Parmesan and swap butter for plant-based margarine.
