Creamy Spaghetti Squash with Garlic and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted spaghetti squash strands tossed in a luscious garlic Parmesan sauce for a comforting yet light meal. This American-inspired vegetarian recipe, ready in about 50 minutes, pairs spaghetti squash, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds. Drizzle each half with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut side down on a baking sheet and roast for 40 minutes until tender.
  2. Step 2: While squash roasts, heat 2 tbsp olive oil in a skillet over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Remove squash from oven and use a fork to scrape out the strands into a large bowl, about 6 cups.
  4. Step 4: Pour hot garlic oil into the bowl with squash strands, add 1/2 cup heavy cream, 3/4 cup grated Parmesan cheese, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Toss gently to combine until the sauce thickens and coats the squash.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm as a lighter, comforting side or main.

Related recipes