Introduction
Spaghetti squash is a magical vegetable that transforms into tender, noodle-like strands when roasted. In this Spaghetti Squash with Garlic Butter recipe, those strands are tossed in a luscious garlic butter sauce, creating a dish that’s comforting, flavorful, and naturally low in carbs. With its golden color, delicate sweetness, and rich savory notes from garlic and butter, it’s a fantastic side dish or even a light main course.
Why I Love This Recipe
I love this recipe because it turns a simple vegetable into something extraordinary. The combination of nutty, slightly sweet squash and buttery garlic sauce makes every forkful irresistible. It’s a healthier alternative to pasta, yet it still satisfies that craving for buttery, garlicky comfort food.
It’s also extremely versatile — you can enjoy it plain as a side, dress it up with Parmesan, or even top it with grilled chicken or shrimp for a heartier meal. Plus, it’s gluten-free, low-carb, and packed with vitamins and fiber.
Why It’s a Must-Try Dish
- Healthy and light: Naturally gluten-free, low-carb, and nutrient-rich.
- Easy but impressive: Minimal ingredients, maximum flavor.
- Versatile: Works as a side dish, vegetarian main, or base for protein toppings.
- Family-friendly: Even picky eaters love the “spaghetti” strands.
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: ~160 kcal per serving
Cuisine and Course
- Cuisine: American / Italian-inspired
- Course: Side dish, Vegetarian main dish
Ingredients
- 1 medium spaghetti squash (about 2–3 lbs)
- 3 tbsp unsalted butter (or olive oil for dairy-free)
- 4 garlic cloves, minced
- ¼ tsp red pepper flakes (optional, for a kick)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- ¼ cup grated Parmesan cheese (optional, for serving)
Simple Cooking Directions
- Roast spaghetti squash until tender.
- Scrape into strands with a fork.
- Make garlic butter in a skillet.
- Toss squash strands with garlic butter, season, and garnish.
Step-by-Step Preparation Method
- Prepare the squash
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise, scoop out seeds.
- Place cut-side down on a baking sheet lined with parchment.
- Roast for 35–40 minutes, until tender.
- Scrape the strands
- Let squash cool slightly.
- Use a fork to scrape out the “spaghetti-like” strands into a bowl.
- Make garlic butter
- In a large skillet, melt butter over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it burn).
- Stir in red pepper flakes (if using).
- Combine and season
- Add spaghetti squash strands to the skillet.
- Toss to coat evenly with garlic butter.
- Season with salt and black pepper.
- Finish and serve
- Sprinkle with fresh parsley and Parmesan if desired.
- Serve warm as a side or light main dish.
How to Serve
- As a simple side dish alongside roasted chicken, steak, or fish.
- As a vegetarian main dish with a salad or soup.
- Topped with grilled shrimp, chicken, or sausage for extra protein.
- Mixed with marinara or Alfredo sauce for an “Italian-style” variation.
Additional Tips
- Cut the squash carefully — it’s tough! Microwave for 2–3 minutes before cutting to soften.
- For deeper flavor, roast squash cut-side up with a drizzle of olive oil and salt.
- Don’t overcook the garlic — it should be golden and fragrant, not brown.
Variations
- Lemon Herb: Add lemon juice and zest for brightness.
- Cheesy Bake: Stir in mozzarella or Parmesan and broil until bubbly.
- Spicy Kick: Add more red pepper flakes or a pinch of chili powder.
- Creamy Garlic: Stir in a splash of heavy cream or coconut cream.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Spaghetti squash can be frozen, but the texture softens. Freeze up to 2 months in freezer bags.
- Reheat: Warm in a skillet with a little butter or in the microwave.
Special Equipment Needed
- Sharp chef’s knife
- Baking sheet with parchment paper
- Skillet for garlic butter
- Fork (for scraping squash strands)
Conclusion
Spaghetti Squash with Garlic Butter is a delicious, light, and versatile dish that transforms a simple vegetable into something elegant. With its buttery garlic flavor and tender strands, it’s a perfect side dish or even a main when paired with protein. Easy, healthy, and satisfying — it’s a must-try for anyone looking to enjoy a low-carb comfort food option that doesn’t compromise on taste.
Spaghetti Squash with Garlic Butter
Description
Spaghetti squash is a magical vegetable that transforms into tender, noodle-like strands when roasted. In this Spaghetti Squash with Garlic Butter recipe, those strands are tossed in a luscious garlic butter sauce, creating a dish that’s comforting, flavorful, and naturally low in carbs.
Ingredients
Instructions
-
Prepare the squash : Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds. Place cut-side down on a baking sheet lined with parchment. Roast for 35–40 minutes, until tender.
-
Scrape the strands : Let squash cool slightly. Use a fork to scrape out the “spaghetti-like” strands into a bowl.
-
Make garlic butter : In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it burn). Stir in red pepper flakes (if using).
-
Combine and season : Add spaghetti squash strands to the skillet. Toss to coat evenly with garlic butter. Season with salt and black pepper.
-
Finish and serve : Sprinkle with fresh parsley and Parmesan if desired. Serve warm as a side or light main dish.
