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This Buttered Spaghetti Squash is baked to perfection with a lovely hit of garlic and parmesan. It’s a super delicious and really easy side! Spaghetti squash is such a fun, underrated vegetable, give it a go!

Spaghetti Squash

Why This Buttered Spaghetti Squash Recipe Is So Good

  • No fuss, no mush, just tender and delicious spaghetti squash!
  • Easy to make
  • A healthy side dish
  • Spaghetti squash with golden, caramelized edges that add extra flavor

Ingredients

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

How To Make This Buttered Spaghetti Squash – Step By Step

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….look 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 - buttered Spaghetti Squash Recipe

One squash will feed lots of people.

One squash makes a lot - buttered Spaghetti Squash Recipe

Loads of butter, 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

And 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 sharp paring knife to pierce the skin a few times all around, bake at 375F for about 60 minutes. That’s it! If you’re short on time, you can microwave the ENTIRE thing 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 yes, it also hurts when you drop the bastard on your foot *!@#!*%Y&!!!

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.

Equipment For This Buttered Spaghetti Squash 

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 – but if you like it softer, cover the pan and cook 2 more minutes.
  • If you’re short on time, you can microwave the ENTIRE thing for 10-15 minutes and save about 45 minutes.

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.
4.77 from 13 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 105 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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