Cozy Recipes for Fall: Garlic Parmesan Spaghetti Squash

This recipe is simple, satisfying, and low-fuss. Roasted strands of squash are tossed in a buttery garlic sauce, finished with a generous sprinkle of Parmesan, and kissed with fresh parsley. It’s a dish that feels indulgent but keeps things light—ideal for pairing with grilled chicken, roasted veggies, or enjoying all on its own.

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Garlic Parmesan Spaghetti Squash

Ingredients (Serves 2-4):

• 1 medium spaghetti squash (about 2- 2.5 lbs)

• 2-3 tbsp olive oil (optional: rosemary-infused)

• 2-4 cloves garlic, minced

• 1/3 cup grated Parmesan cheese

• Redmond salt and pepper, to taste

• Optional: Fresh parsley, chopped, for garnish

Instructions:

Preheat Oven: Set to 400°F (204°C). Line a baking sheet with parchment paper.

Prepare Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard. Drizzle the cut sides with 1-2 tsp olive oil, season with salt and pepper, and place cut-side down on the baking sheet.

Roast: Bake for 30-40 minutes, or until the flesh is fork-tender and easily separates into strands. Let cool slightly.

Scrape Strands: Use a fork to scrape the squash into noodle-like strands, leaving them in the shell or transferring to a bowl.

Sauté: In a large skillet over medium heat, heat 1-2 tbsp olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the spaghetti squash strands, toss to coat, and cook for 2-3 minutes to warm through.

Finish: Remove from heat, stir in Parmesan cheese, and season with additional salt and pepper to taste. Garnish with fresh parsley if desired.

Serve: Enjoy as a side dish or light main, or pair with marinara, pesto, or protein like shrimp or chicken for a heartier meal.

Tips:

For easier cutting, microwave the whole squash for 4-5 minutes after poking holes in it to soften the skin.

To avoid soggy squash, don’t overcook, and consider salting the strands and letting them sit for 20 minutes to draw out excess moisture before sautéing.