Spaghetti squash tossed with sautéed onions, garlic, parsley, and Parmesan cheese is easy to make and a nice side dish alternative to noodles and rice.
This easy recipe combines strands of roasted spaghetti squash with a simple mix of sautéed garlic, onions, parsley, and Parmesan cheese. A great alternative to potatoes or pasta, it makes a great side to serve with chicken, fish, or pork.
More squash recipes:
- Spaghetti Squash with Tomatoes and Rosemary
- Pork and Squash Skillet Dinner
- Roasted Butternut Squash and Chestnut Soup
- Huevos Rancheros Inspired Spaghetti Squash
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Garlic Parmesan Spaghetti Squash
Spaghetti squash tossed with sautéed onions, garlic, parsley, and Parmesan cheese is easy to make and a nice side dish alternative to noodles and rice.
Ingredients
- 1 medium spaghetti squash, 3 to 3-1/2 lbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3/4 cup onion, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and fresh ground black pepper
- 1/4 cup Parmesan cheese, finely grated
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Instructions
- Preheat the oven to 375°F.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds and sprinkle with salt.
- Place the squash, cut side down in a baking dish and add about 1/4 inch of water.
- Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
- Remove from the oven and use a fork to rake the strands of flesh out of the skin and into a bowl. Set aside.
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and sauté until soft and lightly caramelized, 5 to 7 minutes.
- Add the garlic and continue to sauté for 2 to 3 minutes longer.
- Add the spaghetti squash and toss to combine thoroughly. Season to taste with salt and pepper and cook for 2 to 3 minutes to be sure the squash is heated through.
- Add the parsley and Parmesan and toss again.
Like this recipe? Rate and comment below!
Delicious and kid approved!
Hello. So, I’m wondering 2 things. First, this doesn’t make the squash mushy? Second, I’m thinking I could easily add shrimp to the recipe, correct?
Hi Dylan,
Because you’re only tossing the spaghetti squash together with the already cooked onion and garlic to combine the flavors and heat it through, it doesn’t get mushy. To add shrimp: Sauté the onion and garlic, add the shrimp and cook until pink and opaque, then transfer just the shrimp to a plate. Combine the spaghetti squash with the onion and garlic as the recipe directs, heat through, plate it, top each portion with shrimp and squeeze a little fresh lemon over the top. Let us know if you give it a try.
I had never tried cooking with spaghetti squash before but I’m something of a risk taker when it
comes to trying new recipes. ( My husband is my guinea pig)
made your recipe for Spaghetti squash with sauteed onions and garlic
O M Gosh it was delicious
Thank you for this wonderful dish.
It’s a keeper for sure
So glad you enjoyed the dish – spaghetti squash is one of our favorites.