Creamy Spaghetti Squash with Garlic and Parmesan
Roasted spaghetti squash strands tossed in a luscious garlic Parmesan sauce for a comforting yet light meal. This american-inspired vegetarian (vegetarian) ready in about 50 minutes pairs medium (about 3 lbs) spaghetti squash, olive oil, minced 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.
Ingredients
- 1 medium (about 3 lbs) spaghetti squash
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- 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.
- 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.
- Step 3: Remove squash from oven and use a fork to scrape out the strands into a large bowl, about 6 cups.
- 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.
- Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm as a lighter, comforting side or main.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Spaghetti Squash with Garlic and Parmesan take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Spaghetti Squash with Garlic and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Creamy Spaghetti Squash with Garlic and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Spaghetti Squash with Garlic and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Spaghetti Squash with Garlic and Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
