Spaghetti Squash w/ Parmesan & Fresh Herbs

spaghetti squash with parmesan and fresh herbs - plated

I can’t say enough about this humble vegetable. I love pasta, but this squash is a delicious {and nutritious} substitute for noodles in a lot of dishes – including spaghetti and meatballs. And, it easily stands alone as a side dish with little more than some sautéed shallots and seasoning. This Spaghetti Squash with Parmesan and Fresh Herbs is a great example.

If you’re trying to cut back on carbs, or if you just want to have some healthy alternatives to your typical side dishes, you won’t find a more versatile vegetable.

Experiment with your favorite fresh herbs – I’ve used basil or mint and tossed in some julienned zucchini. The squash is delicious simply tossed with pesto and topped with chopped tomatoes. And of course, it makes a great substitute for pasta in your favorite dishes – I love it with my Turkey Meatballs.

spaghetti squash with parmesan and fresh herbs - on pan

The first thing you need to do is cook the squash – you can microwave it, boil it or bake it. But baking gives you the very best flavor. If {and only if} you have a very sharp knife {and aren’t afraid to use it}, cut the squash in half lengthwise. Scoop out the fleshy center and seeds. Sprinkle with a little olive oil, salt and pepper, place cut side down on a baking sheet and cook at 375 for about an hour. {Alternatively, you can pierce the squash several times with a fork and bake it whole – just add 1/2 hour baking time.}

Cool for a few minutes, then using a fork, scrape out the “spaghetti” strands.

spaghetti squash with parmesan and fresh herbs - fork

5.0 from 4 reviews
Spaghetti Squash with Parmesan and Fresh Herbs
Author: 
 
Ingredients
  • 6 cups baked spaghetti squash (from about 3½ pounds squash)
  • 2½ Tbs unsalted butter
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh thyme leaves
  • ¾ tsp chopped fresh rosemary leaves
  • ¼ cup chopped fresh parsley
  • 2 Tbs grated Parmesan
  • coarse salt and ground pepper
Instructions
  1. Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
  2. In large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Notes
I prefer to cut the squash in half before baking. Cut in half lengthwise and scoop out flesh and seeds from center. Drizzle with a little olive oil and salt and pepper. Place face down on baking sheet and bake at 375 for approximately an hour.

What’s your favorite way to serve spaghetti squash?

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11 Responses to Spaghetti Squash w/ Parmesan & Fresh Herbs

  1. Jan Barrett October 15, 2013 at 10:30 am #

    I just made spaghetti squash for the first time last week and loved it. Mine was similar to this but you added more herbs. Such a healthy alternative to pasta. Can’t wait to try this recipe!

    • Morgan Wood October 17, 2013 at 10:12 am #

      Thanks Jan! Hope you like it… I can eat this all day long. John is traveling this week, so it was my dinner last night… just with some Pecorino cheese, and lots of pepper. Yum!

  2. MaryZ November 2, 2013 at 5:42 pm #

    I hate any and all forms of squash except spaghetti squash in this recipe. Absolutely delicious! Definitely added to my recipe box :)

    • Morgan Wood November 4, 2013 at 10:04 am #

      Thanks Mary! I made some last night with pesto and fresh tomatoes… yum!

  3. Brittany Caves November 7, 2013 at 3:00 pm #

    I LOved it and So did My Family <3 It is Now one of my New Favorite Fruits. Its Replacing the Noodle at our House!

    • Morgan Wood November 7, 2013 at 3:29 pm #

      So glad you liked it! “Spaghetti Squash and Meatballs” has a nice healthy ring to it!

  4. Judy February 14, 2018 at 7:59 pm #

    Well it’s Valentine’s Day 2018 I was eager to cook my spaghetti squash. I did cut it in half turn the open side down with all the seeds removed in a baking pan, with a little water so it’s steams. I put it at 400° and it was done in about 40 minutes. but I didn’t put seasoning in it. I’m finding to put the butter and seasoning on after it’s strands are out of the gourd, It’s hard to mix with seasonings or cheese or spaghetti sauce and it’s sort of becomes mushy. Any suggestions? I too can begin to eat it before it’s all prepared. 1/2 I did with brown sugar and butter. I would like to do the other 1/2 savory. Don’t want it to all mush. . Got info?

    • Morgan Wood March 7, 2018 at 5:12 pm #

      It is hard to get the right consistency. You might under cook it just a tad. It’ll have a bite like al dente pasta. I like scraping the strands but leaving them in the skins, topping with sauce and meatballs. Makes for a neat serving idea.

      My favorite idea for savory is simple – parmesan cheese and LOTS of pepper! Maybe a little torn fresh basil too.

  5. Jason auld August 9, 2018 at 7:36 pm #

    This is the best spaghetti squash recipe I ever ate. Even my wife likes this and she doesn’t like spaghetti squash

    • Morgan Wood August 9, 2018 at 7:46 pm #

      So glad you and your wife liked it Jason!! Sometimes I toss it with homemade Pesto and I swear it’s just as good as pasta!! Cheers!

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  1. Gluten free menu plan: November 10-16, 2013 | the gluten free chef - November 10, 2013

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