Main dish - Garlic Parmesan Spaghetti Squash recipes

Author: Joey Jones  

This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons -- and for good reason too! In this garlic Parmesan spaghetti squash recipe, the garlic and shallots together along with the Parmesan cheese create a delicious and comforting dish.

Cheesy Garlic Parmesan Spinach Spaghetti Squash

Cheesy Garlic Parmesan Spinach Spaghetti Squash
This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons -- and for good reason too!
Provided by: Jenn Laughlin - Peas and Crayons
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
  • 1 medium spaghetti squash ((approx. 2-3lbs))
  • 2.5 TBSP minced garlic
  • 1 tsp avocado oil (or olive oil)
  • 5 oz fresh spinach (chopped)
  • 1/2 cup heavy cream
  • 1 TBSP cream cheese ((optional but delicious!))
  • 1/2 cup freshly grated parmesan cheese (plus extra for topping)
  • salt and pepper (to taste)
  • grated or sliced mozzarella for topping (to taste)
  • Calories: 274 kcal
  • Protein: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  3. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
  4. Next grab a lipped baking sheet or a rimmed baking dish.
  5. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  6. The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
  7. While the squash roasts, start on the sauce.
  8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
  9. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
  10. Season with salt and pepper to taste and remove from heat.
  11. Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  12. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
  13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
  14. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it's HOT!
Notes: Garlic Parmesan Spaghetti Squash, Ingredients: · 8 tablespoons unsalted butter, divded · 3 cloves garlic, minced · 1/4 cup vegetable broth · 1/2 cup freshly grated Parmesan

Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash
In this garlic Parmesan spaghetti squash recipe, the garlic and shallots together along with the Parmesan cheese create a delicious and comforting dish.
Provided by: Liza Agbanlog
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 8
  • 1 spaghetti squash (about 3 lbs)
  • Salt and pepper to taste
  • 2 tbsp olive oil plus more for brushing
  • 4 cloves garlic (finely chopped)
  • 1 small shallot (finely chopped)
  • 3/4 cup finely grated Parmesan cheese
  • Parsley for garnish (optional)
  • Paprika for garnish (optional)
  • Calories: 235 kcal
  • Carbohydrate: 25 g
  • Protein: 8 g
  • Fat: 13 g
  • Saturated Fat: 4 g
  • Cholesterol: 11 mg
  • Sodium: 423 mg
  • Fiber: 5 g
  • Sugar: 10 g
  • Unsaturated Fat: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400º F
  2. With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half.
  3. Microwave the squash for 5 minutes. Allow to cool.
  4. Carefully cut the squash in a half. Scoop out the seeds.
  5. Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
  6. Place the two halves cut side down on a baking sheet lined with parchment paper.
  7. Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
  8. Using a fork, scrape the insides to create a spaghetti-like texture. Set aside.
  9. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes.
  10. Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese.
  11. Season with salt and pepper to taste.
  12. Garnish with paprika and parsley (optional)
Notes: Parmesan Garlic Spaghetti Squash, 1 medium spaghetti squash ; ¼ cup shredded Parmesan cheese ; 2 cloves garlic finely minced ; 2 tablespoons coconut oil or butter ; Salt and pepper

Instant Pot Spaghetti Squash with Garlic and Parmesan

Instant Pot Spaghetti Squash with Garlic and Parmesan
This Garlic Parmesan Spaghetti Squash is one of the tastiest spaghetti squash recipes out there! Not only is it crazy good, but it's easy to make as well!
Provided by: URVASHI PITRE
Total time: 29 minutes
Cook time: 17 minutes
Prep time: 2 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
  • 1 large spaghetti squash
  • 3 tablespoons olive oil
  • 8 cloves Garlic (sliced thinly)
  • 1 teaspoon red pepper flakes
  • ½ cup slivered almonds (or other nuts of choice)
  • 4 cups fresh spinach (chopped)
  • 1 teaspoon Kosher Salt
  • 1 cup shredded parmesan cheese
  • 1.5 cups water (for the Instant Pot)
  • Calories: 333 kcal
  • Carbohydrate: 16 g
  • Protein: 15 g
  • Fat: 25 g
  • Saturated Fat: 7 g
  • Cholesterol: 22 mg
  • Sodium: 1042 mg
  • Fiber: 4 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.
  2. Put 1.5 cups of water into the Instant Pot. Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
  3. Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
  4. Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.
  5. Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.
  6. Empty out the Instant Pot and wipe dry.
  7. Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.
  8. Add in spaghetti squash.
  9. Sprinkle with parmesan cheese just before serving.
Notes: Healthy Spaghetti Squash Recipe with Garlic and Parmesan, Ingredients ; 1 Spaghetti Squash (@3lbs or 1365g) ; 1 Tablespoon · Olive Oil ; 3 Tablespoons · butter ; 3 large cloves garlic , minced (or to taste)

Instant Pot Garlic Parmesan Spaghetti Squash

Instant Pot Garlic Parmesan Spaghetti Squash
The classic combination of garlic and parmesan create the perfect sauce for this quick and easy Instant Pot spaghetti squash recipe. A lower carb alternative to pasta that’s ready in under 30 minutes.
Provided by: Marie
Total time: 23 minutes
Cook time: 8 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 10
  • 2 lb. spaghetti squash, cut lengthwise and seeded
  • 1 cup water
  • 2 tbsp (1 oz) unsalted butter
  • 1 tbsp olive oil
  • 2-3 garlic cloves, minced (depending on how garlicky you like it)
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional)
  • ½ cup parmesan cheese (Parmigiano Reggiano), finely grated *(see first note)
  • ½ cup fresh parsley, chopped
  • Calories: 403 calories
  • Carbohydrate: 23 grams carbohydrates
  • Cholesterol: 52 milligrams cholesterol
  • Fat: 27 grams fat
  • Fiber: 7 grams fiber
  • Protein: 11 grams protein
  • Saturated Fat: 12 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 609 grams sodium
  • Sugar: 12 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 12 grams unsaturated fat
How to cook:
  1. Pour water into the Instant Pot and then place the metal trivet (handles side up) into the pot.
  2. Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (“manual"/"pressure cook" function) for 7 minutes (for a tender texture)** before applying a quick pressure release to completely depressurize (until floating valve drops).
  3. Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first).
  4. Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to “sauté.”
  5. Place the butter and olive oil into the Instant Pot and let the butter completely melt. Then stir in the garlic cloves, salt, pepper, and red pepper flakes. Let it cook for 1-2 minutes until the garlic is lightly browned (careful to not burn it).
  6. Press “cancel” to turn off the Instant Pot. Return the spaghetti squash to the Instant Pot along with the parmesan cheese and parsley. Toss together to evenly coat the spaghetti squash with everything. Best served immediately.
Notes: Cheesy Garlic Parmesan Spaghetti Squash, 2 medium spaghetti squash (about 5 pounds total) · 2 tablespoons chopped fresh parsley leaves, plus more for garnish · 1 tablespoon olive oil · 1/2 teaspoon garlic
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