Recipe Overview
Why you’ll love it: Simple yet flavorful, this spaghetti squash with Parmesan and herbs is a perfect side dish, or you can top it with marinara sauce. Spaghetti squash is a tasty low carb and gluten-free alternative to regular pasta. It’s easy to prepare and so flavorful!
How long it takes: 50 minutes
Equipment you’ll need: baking pan
Servings: 4 to 6 side servings
Versatile Spaghetti squash
A simple side dish. I love this baked spaghetti squash with Parmesan and herbs as a side dish to serve along with grilled chicken thighs, lemon salmon with dill, or air fryer pork chops. Spaghetti squash is a healthy alternative to potatoes, rice, or pasta because it’s gluten-free and low-carb. If you’re tired of cauliflower rice, consider trying spaghetti squash.
With a sauce. You can also add spaghetti sauce (or any of your favorite sauces) to this Parmesan herb spaghetti squash. Try it with this vegan bolognese for a healthy, filling meal! We love spaghetti squash with Parmesan topped with a couple of fried eggs, sunny-side up. The soft yolks make a creamy sauce. Add a dollop of basil pesto or arugula pesto for even more flavor.
Stuff it. I often stuff baked spaghetti squash halves with whatever strikes my fancy. We love pizza stuffed spaghetti squash and chicken fajita stuffed spaghetti squash as a main course. You can add whatever you like to your “pizza” or “fajita.”
How To Make Spaghetti Squash
Choose your favorite way to cook the squash. I prefer to bake the squash and that’s how I’ve written the recipe card below. However, be sure to check out my post about how to cook spaghetti squash. I cover five different methods so whether you want to cook it slow or fast, there will be a method for you. There’s even a video included for the trickiest (but best) method.
Separate the strands. Once the squash is cooked, let it cool just long enough so that you can handle it without burning your fingers. Use a fork to separate the fibers. The strands should look somewhat like spaghetti. Gently pull them away from the sides of the squash. You can either leave the strands in the shells or scrape them out into a serving bowl.
Add flavor. I like to add butter, Parmesan cheese, freshly chopped herbs, salt and pepper to the strands of squash. I often choose parsley and/or basil because I have it in my garden but you can use whatever you like. Add oregano (or homemade pizza seasoning!) if you’re serving the squash with spaghetti sauce. If you’re making this as a flavorful side for chicken or fish, you might want to try adding a little fresh dill. Chives are great too!
Recipe Variations
- Vegan: Leave out the cheese or use a vegan cheese. Use olive oil instead of butter.
- Whole 30: Use ghee instead of butter and leave out the cheese.
- Herbs: Feel free to use your favorite herbs, fresh or dried. Fresh basil, parsley, dill, oregano, and chives are good choices. I like to use what I happen to have in my herb garden. You can combine herbs, too. If you choose to use dried herbs, use less, about ⅓ of the amount, since dried herbs are more potent. Try my homemade Italian seasoning.
Refrigerate: Cooked spaghetti squash can be refrigerated in a covered dish for up to 4 days. The herbs will lose a little of their fresh, bright flavor but this dish still tastes great. I like to add a few more fresh herbs to liven it up again.
Freeze: If you cooked extra spaghetti squash, it can be frozen for up to 6 months. Freeze it before you add the extras (butter, cheese, seasonings). Scrape the squash out of the shells, place in a colander, and drain any excess moisture. Place in a freezer bag, flatten, seal and freeze. Thaw and drain again if necessary before reheating.
Reheat: Individual portions can be microwaved until heated through. Larger amounts can be reheated over medium-low heat in a frying pan, stirring frequently.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #73. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.
More Squash Recipes
Spaghetti Squash with Parmesan and Herbs
Ingredients
- 1 large spaghetti squash (see note)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
To serve:
- 1 tablespoon butter or ghee, melted
- ½ cup grated Parmesan cheese
- ¼ cup fresh minced herbs (see note)
- ¼ teaspoon coarse ground black pepper (or to taste)
- ¼ teaspoon kosher salt (or to taste)
Instructions
- Preheat oven to 400ºF. Line baking sheet with parchment paper. Cut spaghetti squash in half lengthwise, from stem to bottom. Scoop out seeds. Rub spaghetti squash halves with olive oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, if desired.1 large spaghetti squash, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Place cut side down on prepared baking sheet and bake 35 to 40 minutes, or until fork tender (see note).
- Using a fork, separate strands, gently pulling them away from the sides of the shell, to form "spaghetti."
- In a large mixing or serving bowl, combine squash, butter, cheese, herbs, pepper and salt, to taste. Toss lightly until combined.1 tablespoon butter or ghee, melted, ½ cup grated Parmesan cheese, ¼ cup fresh minced herbs, ¼ teaspoon coarse ground black pepper, ¼ teaspoon kosher salt
- Serve immediately.
Notes
- Choosing a squash: Spaghetti squash come in various sizes. You can use one large squash or two medium-sized squash. Generally, the size doesn’t affect the baking time because the thickness of the squash is about the same, no matter how large the squash is. Yield will depend on the size of the squash you use.
- Cooking tip: Try not to overbake the squash. I’ve found that if you bake it too long, the squash becomes more mushy and doesn’t separate as well into strands. It still tastes great but loses some of the “spaghetti” quality.
- Herbs: I recommend fresh basil, parsley, dill, oregano, or chives, or any combination. If you choose dried herbs, use less. I like to use my pizza seasoning!
- Alternative ways to cook squash: Spaghetti squash can be cooked in your microwave, slow cooker, or Instant Pot, too. Learn how to cook spaghetti squash (5 methods).
- Add protein: For an easy entrée, make this recipe and top the squash with fried eggs, sautéed lemon pepper shrimp, or crockpot BBQ chicken. Easy chicken bites or air fryer salmon bites are great, too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Yummy! Family loved it. Liked having another recipe for the squash besides the red sauce.
Glad to hear it! Thanks for taking the time to leave a comment!
I am going to try your oven baked spaghetti squash tonight for dinner. My question is can you freeze cooked spaghetti squash. What’s the best way and how long will it stay frozen.
I hope you love it! I think you could freeze spaghetti squash in an airtight container or in a zip-top bag….should keep for a couple of months.
Tried your preferred method of cooking spaghetti squash last night worked great but going to get me a sheetrock saw. Will definitely try this receipts next time. I used the squash with mangy home made spaghetti sauce.my soon and a friend of ours loved it.
Sounds delicious!
this is making me hungry
Mission accomplished! :)
I don’t really like the texture of spaghetti squash but wanted to give it another chance. This really was pretty good! Such good flavor. I loved it the best the next day with eggs (I like veggies of all kinds in the morning with my eggs)
I can’t wait to try it leftover with eggs, yum! Thanks for taking the time to come back and leave a comment!