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

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Comments 320

  1. Cynthia

    Made it for the first time, it was delicious, loved the light crunch tasty with the garlic, parsley, & used I can’t believe it’s butter, plus added Italian seasoned ground turkey, so tasty.

    1. judy

      After microwaving the squash for better cutting, I put it face down on the grill for 5 minutes then turned for another 5 or so minutes.
      It was ready to heat with the garlic, onion and parsley for just a few minutes. Yes, it was crunchy, smoky, and delicious!

  2. Terry

    This is SUPERB! I have made spaghetti squash before in the microwave but doing it in the oven is 150% better!! Then finishing it on the stove is the tastiest ever and not soggy at all! I sautéed onion and garlic in the butter with the parsley & basil, a bit of kosher salt and pepper. Tossed in the squash & parm then a squeeze of fresh lemon juice on for brightness! The crunch is amazing and I have enough left to maybe top it with a sauce or even make a “pasta” salad….skies the limit on doing whatever! Than you so much for this recipe! I will be looking for more of your recipes to make 🙂

  3. David

    Delicious recipe. Taste so good I’m gonna make it several more times. 1 whole squash served 4 of us!! It’s huge!

    1. Post
  4. Julie

    Could you bake the squash ahead and shred then come back to the rest of the recipe later?

    1. Post
  5. Danna Zumbro

    Can I get the nutritional values on this please? I am curious as to how much fat and carbs.

    1. Dorota |

      If the recipe is 6 servings, one serving weighs 10oz. And it contains: 163kcal, 3,5g protein, 5,4g fat, 29g carbohydrates. It’s easy to count in our analyser.

  6. Alesia Rooks

    This baked spaghetti squash with garlic and butter is very good there was one more thing I added to mine I put 8oz of ground chicken and onion

  7. Kathy

    this is a very easy to make and is great to eat. Served it to my family with roasted pork

    1. Post
  8. Mamie

    Thank you for your step by step directions and the tip about microwaving for a few minutes- who knew cutting a squash would turn into an upper body workout?! I’m so happy with how the dish turned out and I’ll be experimenting further with spaghetti squash in the future!

  9. Susan St. John

    The little challenge was scraping the interior of the squash! I had made the squash before but not having a good result I gave up.

    Now, l made it last night and the 2 of us loved it’s. I added mushrooms to the coconut oil and butter.

    This really delishous! I am so glad I made it!

    Thank you, Jaden!

  10. Jane

    I happened to stumble on spaghetti squash – I’d not tried it before now, thanks for the recipe Jaden 🙂 I cooked half the squash in the microwave for 5 mins (I was in a rush to eat!) and then popped it in the oven at 375c for 15 mins. Heated up some unsalted butter with loads of garlic, added the squash then some fresh basil & sage, salt and pepper and parmesan and warmed it all through for a couple of minutes. I’ve only just finished eat and it was delicious, can’t wait to eat it again! Think I might try with coconut oil next time as suggested above 😀

  11. Colette

    Yaaaay! I never knew you could roast the whole darn thing, and I didn’t worry once about cutting off a finger! Thank you!

  12. Diana Thomas

    I’ve never had the pleasure of eating spaghetti squash, but I’m a veggie lover, I enjoy trying new things and saw the recipe was simple. So I just finished the recipe and the tasting. It was awesome! I loved it.

  13. Kathy

    It is just my husband and I and he doesn’t care for squash. Any suggestions what I can do with the rest of the squash to keep from wasting it? No way can I eat the whole thing!

  14. Chelsea

    How about you mention in the directions to piece a slit in the squash BEFORE you cook it. If you cook it and “insert knife” to “check” if its done it will EXPLODE. You should really notate that in your “directions”. I have made spaghetti squash numerous times but cutting it in half THEN cooking it. Thought I would try it this way…NEVER AGAIN

    1. Post

      Chelsea – you should carefully read the directions, which specifically say to pierce the squash a few times all over to let the steam escape. Not only is it in the recipe text itself, but it also is in the post.

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