This Roasted Garlic and Parmesan Spaghetti Squash transforms a humble vegetable into a comforting, cheesy dish. Roasting the squash whole makes it easy to handle and yields perfect strands. Tossed with nutty Parmesan and sweet roasted garlic paste, it’s a simple yet special meal.
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Why You’ll Love This Roasted Garlic and Parmesan Spaghetti Squash
Deceptively simple: Just a few ingredients create big flavor with minimal effort.
Perfect texture: Tender squash strands meet creamy, melting Parmesan.
Roasted garlic magic: Sweet, buttery garlic paste coats every strand.
Incredibly versatile: Serve as a main, side, or base for added protein.
Ingredients & Tools
- 1 large spaghetti squash (about 2-2.5 lbs / 1-1.2 kg)
- 1 whole head of garlic
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Tools: A sharp chef’s knife, a sturdy baking sheet, a fork, a small bowl for mixing
Notes: Don’t use pre-grated Parmesan—it doesn’t melt as smoothly. A whole head of garlic roasts into a sweet, mellow paste.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 6 g |
| Fat: | 12 g |
| Carbs: | 15 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your squash. Look for a spaghetti squash that feels heavy for its size and has a firm, evenly colored yellow rind without any soft spots or significant blemishes. A heavier squash usually means more moist, tender strands inside.
- The power of fresh grating. As mentioned, please grate your own Parmesan from a block. Pre-shredded cheese contains anti-caking agents like potato starch or cellulose, which prevent it from melting into a smooth, creamy sauce and can leave a slightly grainy texture.
- Don’t rush the roasting. Roasting the garlic whole, alongside the squash, is what builds the foundational flavor. The slow, dry heat caramelizes the natural sugars, transforming the sharp, pungent cloves into a sweet, spreadable paste. This step is non-negotiable for the best flavor.
- Embrace the steam. When you pierce the squash before roasting, you’re creating a vital escape route for steam. This prevents a messy (and potentially dangerous) squash explosion in your oven. It’s a simple step for a big payoff in safety and even cooking.
How to Make Roasted Garlic and Parmesan Spaghetti Squash
Step 1: Preheat your oven to 400°F (200°C). While it’s heating up, prepare the squash. This is the only slightly tricky part, but we’re making it safe and easy. Take your spaghetti squash and, using a sharp chef’s knife, carefully pierce the skin in about 8-10 places all over. You want to make decently deep slits, about an inch long. This is crucial—it allows the steam to escape during roasting and prevents the squash from building up pressure and potentially bursting. Place the whole, pierced squash directly onto the middle rack of your preheated oven. Place a baking sheet on the rack below to catch any potential drips.
Step 2: Now for the garlic. Take the whole head of garlic and slice about 1/4 inch off the top (the pointy end) to expose the cloves inside. Place it on a small piece of foil, drizzle with about half a tablespoon of the olive oil, and wrap it up tightly into a little foil packet. After the squash has been in the oven for about 15 minutes, carefully place the foil packet directly onto the oven rack next to the squash. They’ll roast together for the remaining time.
Step 3: Roast the squash for 45-60 minutes total. You’ll know it’s done when the skin is tender when pierced with a fork and has some golden-brown spots. The garlic will be done at the same time—the cloves should be deeply golden, soft, and easily squishable. Carefully remove both from the oven and let the squash cool on a cutting board until it’s safe to handle, about 10-15 minutes. Leave the oven on.
Step 4: Once the squash is cool enough to handle, slice it in half lengthwise. You’ll notice it’s much easier to cut after roasting! Use a spoon to scoop out the seeds and the stringy pulp from the center. Then, take a fork and start scraping the flesh. You’ll see those magical, spaghetti-like strands start to separate and pull away from the skin. Scrape all the way down to the skin, transferring the beautiful strands to a large mixing bowl.
Step 5: Time to deal with that gorgeous roasted garlic. Unwrap the foil packet—be careful, it’s hot! Once it’s cool enough to touch, simply squeeze the base of the head and the soft, caramelized garlic paste will slide right out of each papery clove into a small bowl. Mash it lightly with a fork until it forms a relatively smooth paste.
Step 6: In a small saucepan over low heat, melt the butter with the remaining 1.5 tablespoons of olive oil. Add the roasted garlic paste and whisk it into the butter and oil. Let it warm through for just a minute until it’s fragrant and beautifully combined. You’ve just made the simplest, most flavorful sauce.
Step 7: Pour the warm garlic-butter mixture over the spaghetti squash strands in the bowl. Add the 1/2 cup of freshly grated Parmesan, salt, and pepper. Now, toss everything together thoroughly. The goal is to coat every single strand with the cheesy, garlicky goodness. The residual heat from the squash will melt the Parmesan into a creamy coating.
Step 8: For an optional but highly recommended finishing touch, transfer the tossed squash to a baking dish and pop it back into the hot oven for 5-7 minutes. This gives the top a lovely, lightly browned, bubbly crust. Otherwise, it’s ready to serve immediately! Garnish with that fresh parsley and an extra sprinkle of Parmesan right at the end.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; the squash becomes watery when thawed.
- Reviving: Reheat in the oven at 350°F to restore texture.
Serving Suggestions
Complementary Dishes
- Herb-Roasted Chicken Thighs — The juicy, savory flavors of the chicken are a perfect match for the creamy, cheesy squash, making for a complete and comforting meal.
- A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the squash beautifully, balancing the plate.
- Sautéed Garlic Shrimp — For a pescatarian feast, some quickly sautéed shrimp with a bit of garlic and lemon zest piled on top turns this side into a stunning main event.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes act as a fantastic palate cleanser against the rich, savory depth of the Parmesan and roasted garlic.
- Sparkling Water with Lemon — Sometimes, you just need the clean, effervescent bubbles to reset your taste buds between bites of this wonderfully rich dish.
- Light Italian Red like a Chianti — The bright acidity and cherry notes in a young Chianti can stand up to the robust flavors without overwhelming the dish.
Something Sweet
- Dark Chocolate and Almond Clusters — A few pieces of bittersweet chocolate with roasted almonds provide a simple, elegant, and not-too-sweet finish that contrasts nicely.
- Lemon Sorbet — Its intense, clean citrus flavor is incredibly refreshing after the savory, umami-packed main course, leaving you feeling light and satisfied.
- Fresh Berries with Whipped Cream — A classic, low-fuss dessert where the natural sweetness of the berries and the light cream feel like the perfect, simple ending.
Top Mistakes to Avoid
- Mistake: Forgetting to pierce the squash. This is a safety and texture issue. An unpierced squash can explode from built-up steam, creating a huge mess and a potential hazard. It also steams from the inside out, which can make the strands a bit waterlogged instead of perfectly roasted.
- Mistake: Underseasoning. Spaghetti squash is a blank canvas and can be quite bland on its own. The salt is crucial for waking up all the other flavors—the sweet garlic, the nutty cheese. Don’t be shy with it, and always taste at the end before serving.
- Mistake: Using pre-grated Parmesan. I know I sound like a broken record, but it truly makes a textural difference. The anti-caking powders prevent that smooth, velvety melt you’re after, resulting in a slightly grainy sauce instead of a creamy one.
- Mistake: Overcooking the squash. If you roast it for too long, the strands can become mushy and lose their delightful, pasta-like texture. You’re aiming for tender but still with a bit of a bite, or “al dente.”
Expert Tips
- Tip: Use a stand mixer to shred. For the absolute fastest and most effortless way to get your squash strands, place a roasted, seeded half (cooled slightly) into the bowl of a stand mixer and use the paddle attachment on low speed. It will separate the strands perfectly in seconds!
- Tip: Make a double batch of roasted garlic. Roasted garlic is a culinary gold. While you have the oven on, roast two heads. You can use the extra paste on toast, mixed into mashed cauliflower, or stirred into salad dressings throughout the week.
- Tip: Add a pinch of red pepper flakes. For a very subtle kick of heat that complements the sweetness of the garlic, add a pinch of red pepper flakes to the garlic-butter mixture as it warms.
- Tip: Let the squash cool just enough. If the squash is piping hot when you add the cheese, the cheese can clump and become a bit greasy. Letting it cool for 10-15 minutes ensures the Parmesan melts slowly and evenly into a creamy sauce.
FAQs
Can I make this ahead of time?
Absolutely, you can! You can roast the squash and garlic up to 2 days in advance. Store the shredded squash and the roasted garlic paste separately in airtight containers in the fridge. When you’re ready to serve, gently reheat the squash in a skillet or the microwave, then proceed with mixing in the warm garlic-butter and Parmesan. The final bake in the dish is great here to make everything feel fresh-from-the-oven.
My squash strands are watery. What happened?
This usually happens if the squash is either a bit overripe or wasn’t roasted at a high enough temperature. To fix it, after you’ve shredded the squash, you can spread it on a baking sheet lined with paper towels and pat it dry. Another trick is to toss it in a hot, dry skillet for a few minutes to evaporate some of the excess moisture before adding your other ingredients.
Can I use a different type of cheese?
Of course! While Parmesan is classic, other hard, salty cheeses like Pecorino Romano would be fantastic. For a richer, meltier option, try a combination of Parmesan and a little fontina or Asiago. The key is to use a cheese that will melt well and provide a good savory flavor punch.
Is it necessary to roast the garlic with the squash?
Technically, no, but for the best flavor, I highly recommend it. Roasting the garlic transforms its flavor profile completely. If you’re in a serious pinch, you could sauté a few cloves of minced garlic in the butter, but the taste will be much sharper and more pungent, lacking the sweet, mellow depth that makes this dish so special.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the oven at 350°F (175°C) until warmed through, which will help restore some of the texture. You can also use a microwave, but stir it frequently as it may heat unevenly and can become a bit soggier.
Roasted Garlic And Parmesan Spaghetti Squash
Make this easy Roasted Garlic and Parmesan Spaghetti Squash for a healthy, cheesy, and delicious dinner. Ready in just over an hour! Get the simple recipe now.
Ingredients
For the Ingredients
-
1 large spaghetti squash (about 2-2.5 lbs / 1-1.2 kg)
-
1 whole head garlic
-
1/2 cup freshly grated Parmesan cheese (plus more for serving)
-
2 tablespoons olive oil (divided)
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2 tablespoons unsalted butter
-
1/4 teaspoon freshly ground black pepper
-
1/4 teaspoon salt (or to taste)
-
1 tablespoon fresh parsley (chopped, optional, for garnish)
Instructions
-
Preheat your oven to 400°F (200°C). While it's heating up, prepare the squash. This is the only slightly tricky part, but we're making it safe and easy. Take your spaghetti squash and, using a sharp chef's knife, carefully pierce the skin in about 8-10 places all over. You want to make decently deep slits, about an inch long. This is crucial—it allows the steam to escape during roasting and prevents the squash from building up pressure and potentially bursting. Place the whole, pierced squash directly onto the middle rack of your preheated oven. Place a baking sheet on the rack below to catch any potential drips.01
-
Now for the garlic. Take the whole head of garlic and slice about 1/4 inch off the top (the pointy end) to expose the cloves inside. Place it on a small piece of foil, drizzle with about half a tablespoon of the olive oil, and wrap it up tightly into a little foil packet. After the squash has been in the oven for about 15 minutes, carefully place the foil packet directly onto the oven rack next to the squash. They'll roast together for the remaining time.02
-
Roast the squash for 45-60 minutes total. You'll know it's done when the skin is tender when pierced with a fork and has some golden-brown spots. The garlic will be done at the same time—the cloves should be deeply golden, soft, and easily squishable. Carefully remove both from the oven and let the squash cool on a cutting board until it's safe to handle, about 10-15 minutes. Leave the oven on.03
-
Once the squash is cool enough to handle, slice it in half lengthwise. You'll notice it's much easier to cut after roasting! Use a spoon to scoop out the seeds and the stringy pulp from the center. Then, take a fork and start scraping the flesh. You'll see those magical, spaghetti-like strands start to separate and pull away from the skin. Scrape all the way down to the skin, transferring the beautiful strands to a large mixing bowl.04
-
Time to deal with that gorgeous roasted garlic. Unwrap the foil packet—be careful, it's hot! Once it's cool enough to touch, simply squeeze the base of the head and the soft, caramelized garlic paste will slide right out of each papery clove into a small bowl. Mash it lightly with a fork until it forms a relatively smooth paste.05
-
In a small saucepan over low heat, melt the butter with the remaining 1.5 tablespoons of olive oil. Add the roasted garlic paste and whisk it into the butter and oil. Let it warm through for just a minute until it's fragrant and beautifully combined. You've just made the simplest, most flavorful sauce.06
-
Pour the warm garlic-butter mixture over the spaghetti squash strands in the bowl. Add the 1/2 cup of freshly grated Parmesan, salt, and pepper. Now, toss everything together thoroughly. The goal is to coat every single strand with the cheesy, garlicky goodness. The residual heat from the squash will melt the Parmesan into a creamy coating.07
-
For an optional but highly recommended finishing touch, transfer the tossed squash to a baking dish and pop it back into the hot oven for 5-7 minutes. This gives the top a lovely, lightly browned, bubbly crust. Otherwise, it's ready to serve immediately! Garnish with that fresh parsley and an extra sprinkle of Parmesan right at the end.08
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