Garlic Parmesan Roasted Spaghetti Squash

Why you’ll love it

• Fun and kid-friendly: the squash turns into “noodles” right before your eyes.
• Lighter side dish: about 240 calories per serving, with all the flavor of garlic butter and Parmesan.
• Budget-friendly and seasonal: one squash feeds 4 for about $1.25 per serving.

Quick facts

Ingredients

For the roasted squash

• 1 large spaghetti squash (3 to 4 lb / 1.4 to 1.8 kg)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the garlic Parmesan butter

• 3 tbsp (42 g) unsalted butter
• 3 garlic cloves, finely minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried Italian seasoning)
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup (40 g) finely grated Parmesan cheese, plus more for serving
• 2 tbsp chopped fresh flat-leaf parsley
• Kosher salt, to taste

Step-by-step method

1. Heat the oven. Position a rack in the center of the oven and heat it to 400°F (205°C). Line a rimmed sheet pan with parchment paper.

2. Cut the squash. Trim a thin slice off the stem end so the squash sits steady. Stand it up and carefully cut it in half lengthwise with a large, sharp chef’s knife. If it is very hard, pierce it a few times with a knife and microwave it for 3 to 4 minutes to soften the skin first.

3. Scoop and season. Scoop out the seeds and stringy pulp with a large spoon. Brush the cut sides with the olive oil and sprinkle with the salt and pepper.

4. Roast. Place the halves cut side down on the sheet pan. Roast 35 to 45 minutes, until the skin gives easily when pressed and a fork slides into the flesh with little resistance.

5. Cool slightly. Turn the halves cut side up and let them cool for 10 minutes, until you can hold them with a kitchen towel.

6. Make the garlic butter. While the squash cools, melt the butter in a large skillet over medium-low heat. Add the garlic, thyme and red pepper flakes, if using, and cook 1 to 2 minutes, stirring, until fragrant and just pale golden. Do not let the garlic brown.

7. Make the strands. Holding each half with a towel, scrape the flesh with a fork from the stem end to the blossom end to pull it into long strands.

8. Toss and serve. Add the squash strands to the skillet and toss gently over low heat for 1 to 2 minutes to coat and warm through. Remove from the heat, add the Parmesan and parsley, toss again and season with salt to taste. Serve right away with extra Parmesan.

How to know it is done

The squash is ready when the skin yields easily to gentle pressure, a fork slides into the thickest part of the flesh without effort and the strands separate easily when scraped. The strands should be tender but still a little al dente, like pasta, not wet or mushy. If they are still crunchy and hard to scrape, return the halves to the oven for 5 to 10 minutes more.

Tips for the best result

• Choose a squash that feels heavy for its size, with firm, evenly yellow skin and no soft spots.
• Roast it cut side down so the edges caramelize and the flesh steams gently inside the skin.
• Do not overcook it; overroasted squash turns watery. Start checking at 35 minutes.
• If the strands look wet, let them sit in a colander for a few minutes before tossing them with the butter.
• Grate the Parmesan finely so it melts into the strands instead of clumping.

Variations and substitutions

• Cheesy baked boats: return the tossed strands to the squash shells, top with 1/2 cup shredded mozzarella and broil 2 to 3 minutes until bubbly.
• Marinara style: skip the Parmesan butter and toss the strands with 1 1/2 cups warm marinara sauce and fresh basil.
• Dairy-free: use olive oil instead of butter and replace the Parmesan with 2 tbsp nutritional yeast and toasted pine nuts.
• Bacon and spinach: cook 4 slices of chopped bacon in the skillet first, then wilt 2 cups baby spinach in the drippings before adding the squash.
• Pesto: toss the strands with 1/3 cup basil pesto and a squeeze of lemon instead of the garlic butter.

Make ahead

You can roast the squash up to 3 days ahead. Scrape it into strands, let them cool completely and refrigerate them in an airtight container. When you are ready to serve, make the garlic butter in a skillet, add the cold strands and toss over medium heat for 3 to 4 minutes, until hot, then finish with the Parmesan and parsley. This makes it a handy side for Thanksgiving, when the oven is busy.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat for 3 to 5 minutes, or in the microwave for 1 to 2 minutes, stirring halfway, until hot (165°F / 74°C). You can freeze the plain roasted strands for up to 3 months; thaw them in the refrigerator, drain any liquid and reheat them with fresh garlic butter. The texture will be a little softer after freezing.