Roasted Spaghetti Squash with Parmesan Cheese

Roasting Spaghetti Squash couldn’t be easier with this recipe. Top it off with delicious Parmesan cheese and parsley you’ve got a tasty side dish for a holiday dinner or any night of the week.

If you’ve never roasted spaghetti squash, or any squash, you are missing out on some big flavors. This Roasted Spaghetti Squash with Parmesan Cheese is simple to make and delicious to eat. A little bit of prep and then the oven does the rest of the work.

While the oven is my favorite way to roast this squash, you can also use the microwave, slow cooker, or the air fryer. I’ll share those instructions in the recipe card in this post. Whatever method you choose for cooking spaghetti squash, it will turn out perfectly.

Holiday Side Dish Week

It’s #HolidaySideDishes Week and that means new recipes from me and several of my foodie friends. Look for those delicious recipes at the end of each post this week. Many thanks to Heather from Hezzi D’s Recipe Box for hosting again! If you missed Monday’s recipe, Creamy Garlic Mashed Potatoes, check it out and plan to add that creamy garlicky recipe to your menu soon.

Why You’ll Love This Recipe

• It’s a healthy side dish to add to any meal or your holiday dinner menu. It also makes a great main dish for meatless nights.
• Spaghetti squash is so versatile because the spaghetti-like strands can even be used in place of spaghetti noodles in your favorite spaghetti and meatballs recipe or your favorite marinara sauce.
• Depending on the amount of time you have to prepare this winter squash, there are several cooking methods.
• Simple ingredients

Roasted Spaghetti Squash with Parmesan Cheese

Spaghetti squash has tough outer skin and rounded shape and you may be thinking how are you going to prepare it. While it can be intimidating, it’s really easy and I’ll give you all the tips I know on preparing and roasting the winter squash.

I used Parmesan cheese and fresh chopped parsley on top of the roasted squash but it is also delicious on it’s own. Once it’s cooked, the flesh separates into long, translucent strings that resemble angel hair pasta. Spaghetti squash has very mild, almost neutral flavor and slightly sweet if you ask me. It is a more milder tasting squash than butternut squash.

If you enjoy spahgetti squash, you may also enjoy this Chicken Parm Stuffed Spaghetti Squash, or how about Apple Butternut Squash Casserole with Bacon-Pecan Topping, or this copycat Autumn Squash Soup made with butternut squash. Have you ever heard of Chayote squash? I highly recommend you this recipe for Roasted Chayote Squash with Herbs.

How Do You Pick a Good Spaghetti Squash?

When choosing a spaghetti squash, look for ones that have firm skin with no soft spots, golden yellow color, free of cracks on the outside, and check the stem it shold be firm and dry.

How to Cut Spaghetti Squash

Be sure you have a cutting board that won’t slip and a sharp chef’s knife. Spaghetti squash has thick walls and can be difficult to cut through. The trick to cutting spaghetti squash is to start by trimming off the ends so that you have a flat base. Using one of the flat ends, stand the squash up and slice it in half from top to bottom. If your halves are not perfectly even, it’s okay. The squash will still roast nicely. Once it’s cut, use a spoon to remove the seeds and stringy parts. Save the spaghetti squash seeds to roast as you would pumpkin seeds. They make a great snack to munch on later.

Equipment

• sharp knife
• nonslip cutting board
• baking sheet
• spoon

Ingredients

• 2 medium spaghetti squashes
• 3 Tablespoons extra virgin olive oil
• ½ teaspoon garlic powder
• Sea salt & black pepper, to taste
• ¼ cup unsalted butter, melted
• ¼ cup Parmesan cheese, freshly grated
• 2 Tablespoons fresh parsley, chopped

Step by Step Directions for Making Roasted Spaghetti Squash with Parmesan

Step 1

Place top oven rack in the center position and pre-heat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet. Set aside.

Step 2

Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Save the seeds and set aside to roast later, if desired.

Step 3

Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.

Step 4

Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.

Step 5 

Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.  

Step 6

Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown. Remove from oven and serve immediately with some more Parmesan cheese and freshly chopped parsley sprinkled on top.

Tips, Tricks, and FAQs

• Instead of the parsley, use other fresh herbs like thyme, rosemary, or Italian blend of herbs.
• A little brown sugar and cinnamon on top is amazing.
• Serve Chicken Parmesan over a bed of spaghetti squash.

Printable Recipe Card for Roasted Spaghetti Squash

Check these Holiday Side Dishes Out

• Apple Pomegranate Salad from Art of Natural Living
• Baked Macaroni and Cheese for a Crowd from Karen’s Kitchen Stories
• Caramelized Brussels Sprouts with Bacon, Balsamic, & Brown Sugar from The Spiffy Cookie
• Cheesy Grits Souffle from A Kitchen Hoor’s Adventures
• Bacon Cornbread Casserole from Cheese Curd In Paradise
• Grape and Pineapple Salad from Palatable Pastime
• No Knead Dinner Rolls from Hezzi-D’s Books and Cooks
• Palak Paneer Pulao from Magical Ingredients
• Savory Canned Pumpkin Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Squash Salad with Tahini Vinaigrette from A Day in the Life on the Farm

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Enjoy!