This easy Parmesan Garlic Spaghetti Squash is a warm and creamy, comforting side dish that’s low in carbs, but loaded with the most incredible combination of flavors.

❤️ Why You’ll Love this Parmesan Garlic Spaghetti Squash

• Bold garlic parmesan flavor
• Creamy texture
• Perfect for holiday or special occasions
• Easy to Make

When you think about comfort food, spaghetti squash may not be the first thing you think of. But with just a few simple ingredients and minimal preparation, this squash recipe will change your mind!

For this recipe, spaghetti squash is roasted until it’s nice and tender then shredded. The strands are seasoned to perfection then blended with a combination of nutty parmesan cheese and creamy mascarpone to create a rich and indulgent Keto side dish your whole family will love.    

Serve it straight out of the skillet or for an extra special presentation, add the creamy squash mixture back into the culled-out peelings and bake until the parmesan cheese has melted on top.

🛒 What’s in Parmesan Garlic Spaghetti Squash

• Spaghetti squash
• Parmesan cheese
• Mascarpone cheese
• Chicken broth
• Butter
• Garlic
• Parsley
• Olive oil
• Salt
• Ground black pepper
• Optional: red pepper flakes

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Baking sheet
• Parchment paper
• Large skillet

🔪 How to Cook Spaghetti Squash in the Oven

Preheat oven to 400°F.

Cut your spaghetti squash in half lengthwise and scrape out all the seeds.

Using a fork, poke a few sets of holes on the outside of each half.

Tip: Poking holes allows the steam to escape.

Brush olive oil on a sheet pan lined with parchment paper, then drizzle the cut side of the spaghetti squash with olive oil.  Sprinkle salt and pepper, then place cut side down on the baking sheet.

Bake in the oven for 35 minutes or until cooked through. Remove it from the oven, flip both halves over and allow to cool while you make the sauce.

Heat a large skillet to medium low and add in the butter and olive oil.  Once the butter has melted, add in the garlic and sauté for about 10 seconds or until fragrant, but do not brown it.

Stir in the chicken broth and mascarpone cheese, salt and pepper to taste. 

Once the spaghetti squash has cooled enough to handle, shred it into long spaghetti like strands using a fork.

Add the squash to the skillet along with the parsley and (optional) red pepper flakes, toss to combine and cook until heated through.

Add in the parmesan cheese and toss. Serve with more grated parmesan cheese and parsley over the top. Store leftovers in an airtight container in the fridge for a few days.

Can I Eat Spaghetti Squash on Keto?

You sure can! Spaghetti squash is often used as a low carb substitute for pasta. Not only is it low in carbs, but it’s also a good source of vitamin C, manganese, vitamin B6. It also contains small amounts of magnesium, thiamine, folate, iron, and calcium.

How Many Net Carbs are in Spaghetti Squash?

While spaghetti squash may not be as low in carb as some other squash varieties, it’s still considered a low carb veggie. There are 10 total grams of carbs for an entire cup of cooked spaghetti with over two grams of fiber. That brings the net carbs to about 7.5 net carbs.

Does Spaghetti Squash Actually Taste Like Spaghetti?

Honestly, the only thing that taste like pasta is, well, pasta. But the great thing about spaghetti squash is that between the pasta-like strands and it’s fairly neutral flavor, it acts as a blank canvas for just about any traditional spaghetti recipes.

I love to bake it and mix it with Homemade Marinara and top it with parmesan cheese to satisfy my spaghetti cravings.

What Should I Serve with Spaghetti Squash?

This hearty side dish is so delicious that it would almost be easier to name what wouldn’t go with it. You can serve it with anything from Grilled Shrimp to Air Fryer Chicken Tenders to something more elegant like Pan Sear Filet Mignon or Broiled Lobster Tails. The possibilities are truly endless.

Tips for Buying Spaghetti Squash

If you’ve never bought spaghetti squash before, here are a few things to look for to make sure you get the right one!

• The peeling should be dry and firm, with no cracks of mushy spots. 

• Avoid spaghetti squash that looks super shiny. That is usually a sign that it has a wax coating on it.

• It should have an even pale, yellow color all over. If it has green spots that means the squash is not quite ripe enough.

• Pick it up and feel how heavy it is. A good squash will feel heavy for its size.

• Always pick spaghetti squash that has a dry and firm stem still attached.

Can You Eat Spaghetti Squash Seeds?

Absolutely! You can roast them for a crunchy and healthy snack, just like you would pumpkin seeds.

Do You Have to Peel Spaghetti Squash?

The skin on spaghetti squash is not harmful, but that does not mean it’s all that tasty. That’s why most recipes suggest roasting it first.

What is the Difference Between Butternut Squash and Spaghetti Squash?

There are several major differences in butternut squash and spaghetti squash. The biggest difference is the texture. Spaghetti squash has a noodle like texture, where butternut squash has a creamy texture when cooked and works great in soups and chilis like this Crockpot Chili with Butternut Squash.

Another big difference is taste. Where butternut squash has a sweet nutty flavor, spaghetti squash has a fairly neutral flavor that allows it to absorb seasonings and sauces really well.

More Keto Side Dish Recipes

• Shredded Brussels Sprouts
• Creamed Spinach
• Grilled Broccolini
• Green Beans Almondine
• Cheesy Mashed Cauliflower