Recipe Overview

Why you’ll love it: Simple yet flavorful, this spaghetti squash with Parmesan and herbs is a perfect side dish or a great base for a topping such as marinara sauce. Spaghetti squash is a tasty low carb and gluten-free alternative to regular pasta. It’s easy to prepare and is so flavorful.

How long it takes: 50 minutes
Equipment you’ll need: baking pan
Servings: 4 to 6 side servings

Spaghetti squash in a white bowl with a black spoon, topped with herbs and cheese.
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My friend texted me the other day and asked if I wanted spaghetti squash. I said I had just picked one up from the farm stand but sure, I’d take more! She said, “Okay, how many do you want?” She ended up bringing me six beautiful spaghetti squash, plus two of the biggest Hubbard squashes I have ever seen, and a butternut squash. It was squash Christmas in September!

My family loves spaghetti squash. I often stuff it with whatever strikes my fancy. We love pizza stuffed spaghetti squash and chicken fajita stuffed spaghetti squash as a main course. You can go crazy adding whatever you like to your “pizza” or “fajita.”

For a simple side dish, I like to serve spaghetti squash with Parmesan and herbs. It’s a healthy straightforward recipe that can take the place of potatoes, rice, or pasta. You can also add spaghetti sauce (or any of your favorite sauces) to the squash. Try it with this vegan bolognese for a healthy, filling meal! We love it topped with a couple of fried eggs.

Overhead view of a bowl of spaghetti squash sprinkled with herbs and grated parmesan.

How To Make This Spaghetti Squash Recipe

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 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!

Overhead view of yellow spaghetti squash in a bowl with a black spoon. Fresh parsley is also pictured.

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.

Storing & Reheating Leftovers

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.

Vegetarian meal plan preview image with text and photos of the recipes included.

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. We add a new meal plan weekly.

Overhead view of spaghetti squash sprinkled with fresh parsley and shredded parmesan cheese.

More Squash Recipes

Recipe

Spaghetti Squash with Parmesan and Herbs

4.49 from 29 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 servings, depending on size of squash
Simple yet flavorful, this spaghetti squash with Parmesan and herbs is a perfect side dish or a great base for a topping such as marinara sauce.
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Ingredients 

  • 1 large large spaghetti squash (or 2 medium-sized)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter or ghee, melted
  • ½ cup grated parmesan cheese
  • ¼ cup fresh minced herbs (see note)
  • ¼ teaspoon freshly 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 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.
  • 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. Stir lightly until combined.
    1 tablespoon butter or ghee, melted, ½ cup grated parmesan cheese, ¼ cup fresh minced herbs, ¼ teaspoon freshly ground black pepper, or to taste, ¼ teaspoon kosher salt, or to taste
  • Serve immediately.

Notes

  • Herbs: I recommend fresh basil, parsley, dill, oregano, or chives. You can also use a combination of herbs. If you choose dried herbs, use less.
  • 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 entree, make this recipe and top the squash with fried eggs. 

Nutrition

Serving: 1cup, Calories: 103kcal, Carbohydrates: 12g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 287mg, Potassium: 205mg, Fiber: 3g, Sugar: 4g, Vitamin A: 535IU, Vitamin C: 7mg, Calcium: 115mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.49 from 29 votes (29 ratings without comment)

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10 Comments

  1. Barb says:

    Yummy! Family loved it. Liked having another recipe for the squash besides  the red sauce.

    1. Rachel Gurk says:

      Glad to hear it! Thanks for taking the time to leave a comment!

  2. vickie mulcahy says:

    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.

    1. Rachel Gurk says:

      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.

  3. Lea says:

    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.

    1. Rachel Gurk says:

      Sounds delicious!

  4. denise says:

    this is making me hungry

    1. Rachel Gurk says:

      Mission accomplished! :)

  5. Renee Overbeck says:

    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)

    1. Rachel Gurk says:

      I can’t wait to try it leftover with eggs, yum! Thanks for taking the time to come back and leave a comment!