This Buttered Spaghetti Squash is a dish that effortlessly combines the mild flavor of spaghetti squash with the rich aromas of roasted garlic and parmesan. This easy spaghetti squash recipe is perfect for those trying pasta alternatives for the first time. Not only is it a great substitute for traditional pasta, offering a low carb option, but its caramelized edges bring a delightful texture that’s hard to resist.

Whether you’re on a keto diet or just seeking healthy recipes with simple ingredients, this garlic parmesan spaghetti squash is one of the best things to try. And honestly, Spaghetti squash is such a fun, underrated vegetable anyway. So, give it a go!

Spaghetti Squash

Why This Buttered Spaghetti Squash Recipe Is So Good

  1. Perfect Texture: No fuss. No muss. Just tender spaghetti squash with golden, caramelized edges. This not only adds extra flavor but also ensures the noodle-like strands maintain a noodle-like texture. So good, it might just replace your favorite pasta!
  2. Simple Recipe: This is an easy spaghetti squash recipe, ideal for beginners. With just a few simple ingredients, you can transform fresh vegetables into a perfect side dish or main dish without any hassle.
  3. Versatile and Healthy: It’s a great lower carb option that’s suitable for a variety of dietary needs, including keto diets. Its mild flavor makes it a great substitute for more calorie-dense sides, and it pairs beautifully with a range of main courses, adding versatility to your meal planning.


  • Spaghetti squash
  • Butter
  • Garlic
  • Parsley or other fresh herbs
  • Salt
  • Parmesan

How To Make This Buttered Spaghetti Squash – Step By Step

On a rimmed baking sheet, bake your squash 375F for about an hour. Just until you can pierce the outer skin with a knife, without resistance.

Roast until easy to pierce - Spaghetti Squash Recipe

Let it cool, then slice open and rake out the seeds from the inside of the squash halves.

Remove seeds - Spaghetti Squash Recipe

Then, use your fork and scrape away. Look at those pretty spaghetti-like 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 - buttered Spaghetti Squash Recipe

Just one squash is enough to feed lots of people.

One squash makes a lot - buttered Spaghetti Squash Recipe

In a large skillet, add loads of butter, and loads of garlic.

Add butter and garlic

Loads of parsley or basil.

Parsley in pan

Toss in the squash, season with salt.

buttered Spaghetti Squash in pan

Add loads of grated parmesan cheese.

shave parmesan cheese -Spaghetti Squash Recipe

Spaghetti Squash Recipe

An Easy Side Dish

The easiest way to cook spaghetti squash is just to bake it whole. Use a very sharp knife (a paring knife is best) to pierce the skin of the squash a few times all around, and bake at 375F for about 60 minutes. That’s it! If you’re short on time, you can microwave the ENTIRE squash for 10-15 minutes and save about 45 minutes.

Why Bake Spaghetti Squash Whole?

Uncooked, whole spaghetti squash is very difficult to cut open (without the help of a chainsaw!) The squash is heavy, the skin is thick, and it’s very dangerous to cut through a wobbly, round object! Oh and, it also hurts when you drop the bastard on your *!@#!*%Y& foot!!!

In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just pierce a few times all around with a sharp paring knife and plop it on a baking sheet. No cutting, no peeling, no marinating, no yelling, and no bruised foot.

Top Tips For Buttered Spaghetti Squash

  • Use a preheated oven.
  • 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 prefer to under-bake the spaghetti squash just a bit, al dente style). Baking time really depends on how big your squash is – try to get a smaller spaghetti squash, especially if you’re only feeding 4 people. If you like it softer, cover the pan and cook 2 more minutes.
  • The best way to spaghetti squash noodles if your short on time is to microwave the ENTIRE thing for 10-15 minutes and save about 45 minutes.

FAQ: Baked Buttered Spaghetti Squash with Garlic

Can I store leftover spaghetti squash?
Absolutely! Store your leftover spaghetti squash in an airtight container and refrigerate. It’ll keep well for up to 3-5 days.

Is it possible to add extra flavors to this recipe?
Yes, you can easily enhance the flavor. Try sprinkling some Italian seasoning or black pepper over the squash before adding it to the pan for an aromatic twist.

Can I make this dish a complete meal?
Certainly! You can add your protein of choice to the spaghetti squash. Grilled chicken, sautéed shrimp, or even tofu make great additions, turning it into a wholesome, balanced meal.

How can I make sure my spaghetti squash doesn’t become mushy?
To avoid mushiness, be careful not to overcook the squash. Bake until a knife pierces the skin with little resistance, and if scraping the strands becomes difficult, only bake for an additional short period.

Can I prepare spaghetti squash in advance?
Yes, you can bake the spaghetti squash ahead of time. Just scrape out the strands and store them in an airtight container in the fridge. When you’re ready to serve, reheat with the butter, garlic, and other ingredients.

Can I use pre-minced garlic instead of fresh garlic?
Yes, pre-minced garlic can be used as a convenient alternative. However, fresh garlic will provide a more vibrant and authentic flavor to the dish.

What can I do if my spaghetti squash is very large?
If your spaghetti squash is significantly larger than the recommended size, increase the baking time accordingly. Larger squashes may need more time in the oven to become tender.

Can I freeze cooked spaghetti squash?
Cooked spaghetti squash can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator before reheating. However, be aware that freezing may change the texture slightly.

Is it possible to make this recipe dairy-free?
To make this recipe dairy-free, you can substitute the butter with olive oil or a dairy-free butter alternative. Similarly, you can either omit the parmesan cheese or use a dairy-free cheese substitute.

What is the best way to reheat leftover spaghetti squash?
The best way to reheat it is in a sauté pan over medium heat. You can also reheat it in the microwave, but be sure to cover it to retain moisture.

More Delicious Side Dishes

Have you tried this Buttered Spaghetti Squash? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Baked Spaghetti Squash Recipe with Garlic and Butter

Jaden Hair
I prefer 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. The spaghetti squash is ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic lover, don’t be shy - use more!
For faster cooking, microwave the whole squash for 2-4 minutes (to soften enough to cut through thick skin). Cut lengthwise, scoop out seeds. Place squash cut-side down on baking sheet and roast for 30 minutes until tender.
4.85 from 19 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 105 kcal


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


  • 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.
  • 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, place squash halves cut side down, and bake for an additional 10 minutes.
  • To serve 4 people, you'll use about 4 cups of the spaghetti squash strands. 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 - but if you like it softer, cover the pan and cook 2 more minutes.


Calories: 105kcal
Keyword baked squash, spaghetti squash, vegetarian side
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