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
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.
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!
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. We add a new meal plan weekly.
More Squash Recipes
Spaghetti Squash with Parmesan and Herbs
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
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!