Thursday , 21 February 2019

Baked Spaghetti Squash with Garlic and Butter

Baked Spaghetti Squash with Garlic and Butter

Baked Spaghetti Squash with Garlic and Butter


  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese


  1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
  2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
  3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

Submitted by:Jaden


  1. Just tried your cinnamon rolls with bacon Wow!! Everyone could not get enough of them. At first I wasn’t sure if I would like them but, if I could make chocolate covered bacon why not try this. So glad I did thank you

  2. I will try this. I don’t usually like the texture of spaghetti squash. But anthing is good with garlic.

  3. Cut squash in half and remove seeds. Put in microwave for approximately 5 minutes per half and continue with above recipe. So much faster and the flavor is the same.

  4. Sounds really good. The way I cook the spaghetti squash is to cut it in half, place cut side down into a rectangular baking dish, add an inch or so water, cover with plastic wrap and steam in the microwave for 10 plus minutes. Quicker than the oven method.

  5. This looks great! Following another Pin to cook the squash though. Oven is occupied with cookies and I don’t like microwaving, kills nutrients in the food. Instead, I’ve got a spaghetti squash and a butternut squash, both pierced, since I had both and they both fit. The instructions said to pierce both multiple times, place in slow-cooker, cook on high 3 hours or on low 5-6, add no water. I guess we’ll see how it turns out in a few hours! Thanks for sharing, this looks so yummy! 🙂

  6. Oh wow! Eating it now. Uh-MAZING! I did the squash exactly 3 hrs with the butternut squash in the crockpot, on high, both came out perfect! Used a fork to ‘shred’ the ‘spaghetti’ after I cut it in half, and voila! Took about 5 mins and I’m eating. After the hustle and bustle of the holidays and waking up a little under the weather, this was perfect! Thanks again! 🙂 🙂 🙂

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