roasted spaghetti squash recipe
- The Best roasted spaghetti squash recipe
- Creamy Garlic Parmesan Roasted Spaghetti Squash
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Garlic Parmesan Roasted Spaghetti Squash Works
- ❓ Frequently Asked Questions About Creamy Garlic Parmesan Roasted Spaghetti Squash
The Best roasted spaghetti squash recipe
Creamy Garlic Parmesan Roasted Spaghetti Squash
A lighter, low-carb twist on classic pasta, this dish uses roasted spaghetti squash as the base for a comforting garlic-parmesan sauce. It’s naturally gluten-free and packed with vibrant orange color from the squash.
🥘Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 cup marinara sauce
- 2 cloves garlic, minced
- ½ cup heavy cream (or coconut milk for a lighter option)
- ½ cup grated parmesan cheese
- 1 tbsp butter
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. Cut the squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Sprinkle with salt and place cut-side down on a baking sheet. -
2
Roast for 25–30 minutes until the squash is tender and easily scooped with a fork. Let cool slightly, then microwave the squash flesh in a bowl for 2–3 minutes to separate the strands. -
3
While the squash cooks, heat marinara sauce in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in heavy cream, parmesan, butter, and red pepper flakes. Simmer for 2 minutes. -
4
Toss the squash strands with the warm sauce until evenly coated. Serve immediately or store in the fridge for up to 2 days.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Microwave-safe bowl (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Parmesan Roasted Spaghetti Squash Works
❓ Frequently Asked Questions About Creamy Garlic Parmesan Roasted Spaghetti Squash
How do I choose the right spaghetti squash for roasting?
Use a medium to large spaghetti squash, about 5–7 pounds. Look for one with a thick, firm skin that feels heavy for its size and has a bright yellow-orange hue. Avoid squashes that are shriveled, soft to the touch, or show signs of mold.
Can I substitute other vegetables for spaghetti squash in this recipe?
Yes, you can replace spaghetti squash with zucchini, butternut squash, or even a small cauliflower floret. Adjust cooking times based on the vegetable’s size and thickness, and keep an eye on it to prevent overcooking.
What if my spaghetti squash isn’t perfectly round?
No need to worry—even an irregularly shaped squash will work. Just cut it in half lengthwise, scoop out the seeds, and roast as directed. The flesh will still release its “noodles” when cooked.
How do I prevent the squash from becoming mushy?
To keep the texture firm, avoid overcrowding the pan when roasting. Cook at 400°F (200°C) until tender but not falling apart—about 30–40 minutes for a medium squash. Tossing the flesh with a little olive oil before serving also helps maintain structure.
