Baked Spaghetti Squash with Garlic and Butter

Spaghetti Squash Recipe with Garlic and Butter

Say hello to the spaghetti squash.

I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot *!@#!*%Y&!!!

But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.

In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop. And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.

OR — you could just microwave the ENTIRE thing.

But I like baking the best.

Roast the squash whole! Spaghetti Squash Recipe

Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.

Roast until easy to pierce - Spaghetti Squash Recipe

Let it cool, then slice open and rake out the seeds.

Remove seeds - Spaghetti Squash Recipe

Then use your fork and scrape away….oooh lookie lookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.

Use fork to keep strands - Spaghetti Squash Recipe

One squash will feed lots of people.

One squash makes a lot - Spaghetti Squash Recipe

Loads of butter, loads of garlic.

Add butter and garlic  Spaghetti Squash Recipe

Loads of parsley or basil.

Parsley -Spaghetti Squash Recipe

Toss in the squash, season with salt.

Add squash -Spaghetti Squash Recipe

And loads of grated parmesan cheese.

shave parmesan cheese -Spaghetti Squash Recipe

Perfecto! Baked Spaghetti Squash with Garlic and Butter.

Spaghetti Squash Recipe


Baked Spaghetti Squash with Garlic and Butter Recipe

Servings: 6 Prep Time: 5 Cook Time: 60

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.


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.

More Spaghetti Squash Recipes

Spaghetti Squash Recipe with Tomatoes and Basil
Microwave Spaghetti Squash with Tomatoes and Basil from Steamy Kitchen

Spaghetti Squash with Pomodoro Sauce from Whipped

Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen

Moroccan Spiced Spaghetti Squash from Smitten Kitchen

Stuffed Squash Boats from Dine & Dish

Spaghetti Squash with Crispy Bacon & Turnip Greens from Cooking by the Seat of my Pants

Spaghetti Squash with Tomatoes, Basil, Parmesan from Love & Olive Oil

Zucchini & Spaghetti Squash “Lasagne” from Green Lite Bites

Comments 280

  1. momma

    Was very good. I did add a bit of leftover homemade pizza sauce I needed to use up was able to enjoy this veg for the first time

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  2. Jacquelyn Hammond

    I just did mine in the slow cooker!! Put it in this morning, pulled it out and its perfect!! Love my crockpot. :)

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  3. P. Tanner

    I’ve never made spaghetti squash but plan on trying it for a dinner party next week. How much can be done in advance?

    1. Post

      You can bake it, cut, and scoop out in advance.

      I’ve actually done the entire recipe in advance – and just reheated in microwave – it reheats beautifully!

      1. Dr. Bill

        Done the crock pot, easy but oven 1 hour, rocks! Pop it in cold oven, set the oven temp and the timer and get your household stuff done! Timer beeps, turn the oven off and let it sit in there til ur ready to go forward. Can sub coconut oil for butter, if grass fed organic is not available, but Spag squash is a little sweet by its nature so you have to spice it up to get it more Italian. We used 50/50 basil and parsley and served it with meatballs. Enjoy!

  4. Becky Sprunger

    I am the only one in my home, does this freeze well after preparing? If so with plain or prepared to serve? Thanks, going to SWM today and plan on getting this squash and butternut

    1. Post

      Hi Becky – You can freeze the squash after cooking, but the texture won’t be the same. Many times, if I freeze the spqghetti squash, I’ll add it to soups (gives amazing flavor and extra veggies)

  5. Thornye Rose

    A corkscrew is a magnificent tool to drill a few holes into the squash, and come on now, who peels a spaghetti squash????????????

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  6. Val

    Did not like the flavor or texture. It looked good and smelled great with the garlic,butter and spices. However, my husband, children and I did not like the taste and texture of the spaghetti squash. It has a sort of a crunch to it. If you had this in place of pasta I would recommend having the pasta as a back up plan!

    1. Al

      I’m with you. However my wife loves it and I love her, so I’m cooking this for her tonight.

  7. Lisa

    YUM! My family loved this recipe. Can’t go wrong with butter, garlic and parsley. I tried spaghetti squash once before about 3 years ago didn’t like it at all. This was pleasantly surprising. My mom, 77 years old had never had anything like this, she loved it, my picky husband and daughter both said it was very good. We will keep and have often. Thanks for sharing a great recipe.

  8. Taledra

    First time making it came out to be an amazing dish for me and my family. I did add shredded chicken for my nieces. I never liked squash but I love ❤ the taste of this.
    Thank you

  9. Jennifer

    Amazing!! I’m a very picky eater and heard great things about spaghetti squash. This recipe is brilliant. Thank you so much – now I have a new favorite dish to add to the mix!!

    We used Grana Padano instead of parmesan. delizioso!!!

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  10. Richard Hennessy

    Thanks for posting this method of cooking spaghetti squash. It worked out great. I was wondering if you ever tried the same thing in a BarB-Q?

    I prepared and cooked the squash at the same time as baked potatoes – 1 hour works fine for both.

    My daughter uses, spaghetti sauce and meet balls when she cooks it. I like both methods.

  11. Jen

    Made this for dinner tonight, rave reviews!! We’re thinking now of all the things we could do with spaghetti squash. Amazing!

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  12. Loes Bonke-Hammoud

    I just found a picture of this recipe on Pinterest, and since I’m always looking for simple and healthy things my 3 year old son might be willing to try, this one immediately caught my eye. Looks amazing!

  13. Jessica

    I am trying this tonight. I am on a low carb diet and I miss pasta more than anything, saw this and thought I must try it. I’ll let you know what I think after I try it

  14. Gourmetwantabe

    Oh my goodness. This was wonderful. I used one half of the squash in another way and had half left over. Looking for something different but quick & easy ( I used the microwave for the squash) and this fit the bill. I could have eaten it all by myself but was forced to share with my husband:)

    1. donna

      try adding 1 egg, finely chopped onion, diced ham an shreded chesse any kind u like mix together put a little pam spray in skillet get pan hot drop mixture by tablespoons fry until crispy on 1 side then flip until crispy on other side taste like potato pancakes i use tonys to season use whatever seosoning u like in mixture salt when comes out of skillet can add garlic if u like

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  15. Michelle

    My first time trying spaghetti squash. The texture is something to get used to, but the flavor is great!

  16. Michelle L Leonard

    This spaghetti squash recipe is so easy and tastes amazing. My household has a mix of vegetarians and meat eaters, everyone enjoys this recipe. I had only had spaghetti squash in a restaurant prior to finding this recipe and now I make it a couple times a month. I use Italian seasoning in place of the parsley and it tastes out of this world. The spaghetti squash even tastes great re-heated the second day. I have tried other spaghetti squash recipes and my family always requests this one. Thank you for sharing this recipe.

  17. Kendra

    I added sautéed shrimp and mushrooms! It was absolutely delicious. I highly recommend this recipe.
    Also, I found a different way to cook the squash that actually makes it a little more “spaghetti” like (longer strings). Just slice the squash width wise instead and bake at 375 for 40 minutes then separate with a fork.

  18. Paula Loughlin

    Thanks for the idea on baking the spaghetti squash. I have made it for years by struggling with cutting the squash in half…not easy and a bit dangerous! Spaghetti squash is a “go to” meal for me and my gluten free/white free diet. My favorite way to cook it is this recipe but I add fresh spinach and sun dried tomatoes. I have added cooked chicken or just a side of baked chicken breast. Hope you will try it!

    1. Post
  19. Lisa

    Did anyone’s squash turn out really wet? Did I cook it too long? Do you have to drain it AFTER you scoop it out? It was still slightly chewy-
    Just wondering. That was my first time. It was really good but way too moist.

    1. Post

      Hi Lisa – You don’t have to drain the squash, roasted or baked squash should come out firm, not watery. It doesn’t sound like you overcooked it – since it was slightly chewy. Overcooked squash is mushy, not chewy. If this happens again next time, you can drain it – and microwave for a minute to make the squash more tender.

  20. Daniel

    Left out the cheese, added a cup of crimini mushrooms right before the squash and sprinkled with pepper flakes. Delicious and hearty!

  21. Tracy C

    I’m definitely going to make this. I have to say you are hilarious. Always love good humor. I needed that giggle after a long day at work.

  22. Marissa

    This recipe is so delicious! We changed it up by adding chicken and then throwing in some spinach and artichoke hearts that needed to be used up. It’s such an easy recipe and it was even requested that I make this for Mother’s Day!

  23. Cheri

    This recipe was so amazing! I was a little hesitant to try it at first because I kept hearing that you will be disappointed if you think it’s going to taste like spaghetti. But you know what? I love it even better than spaghetti! The garlic, basil, butter, salt….how can you go wrong? I added in some thick cut bacon and it reminded me of a carbonara……delicious! Thank you for posting such a spot on recipe. I will be buying lots of spaghetti squash from now on!

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  24. Norma

    Steaming is my favorite cooking method: prepare the squash as noted above, place the open side on the bottom of the basket and steam 20 minutes for a small squash. To test for doneness, pierce with a fork. If done, the fork will easily penetrate the fruit. Steaming vs. baking produces a more moist result.

  25. Tamara

    I absolutely hate pasta. It taste awful & also makes my tummy swell so much that I look pregnant. Love spaghetti squash in leu of pasta. It taste great & my tummy doesn’t swell. It also makes a great pizza crust and makes a great crust for asparagus quiche.

  26. Susan

    Thank you so much for such great pictures along with this recipe. Last night was the 1st time I ever made a spaghetti squash. Followed your instructions and it was perfect! 2 out of 3 kids as well as the husband really loved it. The only thing I swapped was “Loads of Butter” for a “A little olive oil”. Your pictures helped me so much. Then I knew exactly what to do. A great recipe! Thank you!

  27. Shanna

    I’ve never eaten spaghetti squash before, made it tonight for the first time. Didn’t tell my kids what it was. They LOVED it! (and they hate squash). My son actually said, “i’ll just have spaghetti, not squash”, as he was eating it. LOL
    A super easy, healthy, hit. Threw in some turkey meatballs, for some protein. Thanks!

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  28. Marcy

    In a hurry? Use a pressure cooker. Score a slit as though you were going to cut squash in half, pop the squash in the pressure cooker, 1 1/2 cups of water for 10 minutes. Finish cutting in half (it’ll be easy now), scrape out seeds, then strands with a fork.

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  29. Megan

    I just made this for dinner-and it is soo good!!! Going to see if I can con my other half into eating this instead of spaghetti.
    Thanks for the receipe!

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  30. Jean Bebo

    I use it with ground and Italian sausage turkey for an amazing spaghetti sauce. It is also very delicious with butter and balsamic vinegar, use to your taste.

  31. Jeff

    My new neighbor gave me loads of veggies including spaghetti squash. So, As a young college student, this recipe was so easy and so tasty (and most importantly, So affordable!). Thank you!

  32. Kathy

    This squash is a great food and pasta replacement if you are going low carb. My husband and I baked it, then in a separate skillet, lightly warmed some precooked shrimp in a little olive oil for 3 minutes, we set that aside, and in the same skillet, cooked some sliced zucchini, a few garlic cloves, some white wine, a tad of butter, and a pinch of salt, cooking for 2 minutes. then we tossed in the shrimp, some parsley, a 1/4 cup of water,
    (would have been pasta water if we had boiled spaghetti.) We served this over our warm and shredded spaghetti squash, and added a bit of parmesean cheese.
    Serve with a glass of wine and you have one terrific dinner!

  33. Carol Breckenridge

    I love the recipes are great, I’m, not very good on the computer so I never know how to save them.

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