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Roasted Spaghetti Squash with Parmesan and Parsley

Making this roasted spaghetti squash with parmesan and parsley could not be easier! It's easy, delicious, low carb, and perfect for even busy weeknight dinners!

Making this roasted spaghetti squash with parmesan and parsley could not be easier! It's easy, delicious, low carb, and perfect for even busy weeknight dinners!

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Spaghetti squash has gained a lot of popularity in recent years, and for good reason. This awesome squash variety is easy to cook, takes on whatever flavors you throw at it, and shreds into noodle like filaments that are a great low carb noodle alternative.

If you've been looking for a recipe that is easy and delicious and uses spaghetti squash, try out this roasted squash with Parmesan and parsley. This recipe is simple but super tasty, even kids love this delicious dinner recipe.

Here's what you will need to make a roasted spaghetti squash:

The next I love about this recipe is the fact that it's made with very simple ingredients. There's nothing crazy going on in this recipe which means you don't have to worry about locating complicated ingredients.

Featured image ready to be served.

If you have a farmers market near you, try there first so you can get fresh local spaghetti squash. Feel free to double the recipe or cut it in half depending on your needs.

This recipe will keep fine in the refrigerator for a few days, so feel free to make a little extra for lunches or dinners. Then, all you have to do is reheat in the microwave.

  • 2 medium-sized spaghetti squash
  • 3 Tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • sea salt & black pepper, to taste
  • ¼ cup unsalted butter, melted
  • ¼ cup Parmesan cheese, freshly grated
  • 2 Tbsp fresh parsley, chopped

How to make a parmesan and parsley roasted spaghetti squash:

Place the top oven rack in the center position and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.

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. Reserve seeds and set aside to toast later, if desired.

A pin showing the delicious roasted spaghetti squash ready to be served.

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.

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.

Remove from the 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. 

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 the oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy! 

Looking for other delicious recipes to try?

If you need some more recipe inspiration you should check out these awesome dinner recipes.

I love to make any of these 35 Comforting Stew Recipes for meal prep or easy dinner recipes. Another great option is Crockpot Italian Beef Recipe!

Taco chicken casserole is a big hit with kids in our house! If you like tacos you should also try this Taco Stuffed Peppers recipe.

Yield: 4 Servings

Roasted Spaghetti Squash

Featured image ready to be served.

Making this roasted spaghetti squash with parmesan and parsley could not be easier! It's easy, delicious, low carb, and perfect for even busy weeknight dinners! 

Prep Time 14 minutes
Cook Time 40 minutes
Total Time 54 minutes

Ingredients

  • 2 medium-sized spaghetti squash
  • 3 Tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • sea salt & black pepper, to taste
  • ¼ cup unsalted butter, melted
  • ¼ cup Parmesan cheese, freshly grated
  • 2 Tbsp fresh parsley, chopped

Instructions

  1. Place the top oven rack in the center position and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
  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. Reserve seeds and set aside to toast later, if desired.
  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.
  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.  
  5. Remove from the 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. 
  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. 
  7. Remove from the oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy! 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 346Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 35mgSodium: 265mgCarbohydrates: 32gFiber: 7gSugar: 12gProtein: 5g
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