Spaghetti Squash with Butter and Parmesan
on Aug 14, 2019, Updated Apr 15, 2024
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A classic, simple, and delicious pasta dish is reinvented with this spaghetti squash with butter and Parmesan recipe!
Spaghetti squash is one of those under looked veggies if you ask me, and one that my kids really really like. Never tried it before? I recommend this basic post on how to best roast a spaghetti squash if you are new to it. And this is our simple recipe that we always like. Nothing is better than butter, a little cheese, and salt on a perfectly cooked spaghetti squash. Have you tried it yet?
Table of Contents
- Spaghetti Squash with Butter and Parmesan
- How does spaghetti squash taste?
- Can you overcook spaghetti squash?
- What goes well with spaghetti squash?
- Can you eat skin of spaghetti squash?
- Spaghetti Squash with Butter and Parmesan (our favorite way to eat it!) Recipe
- Other winter squash recipes that you might like:
Spaghetti Squash with Butter and Parmesan
Did you grow up eating noodles slathered with butter and parmesan? It was a total staple in my house, and now I know why: Everyone loves it, it’s beyond easy to whip up, and you only need a tiny handful of ingredients. That’s a total win in any household — especially when you have young kiddos! This remix healthifies the classic pasta dish just a bit by replacing noodles with one of my favorite versatile ingredients — spaghetti squash.
And my family CAN’T get enough of it. We make it all the time, and it couldn’t be easier or more delish! If you have little ones, you can serve the roasted spaghetti squash rings as is — rather than shredding them from the skin — and just add butter, parmesan, and salt and pepper on top for cute single servings. It’s fun for kids and one less step for you. And did I mention this recipe only requires 5 ingredients? It’s heaven on a plate, my friends. Enjoy!
How does spaghetti squash taste?
Spaghetti squash is a super mild flavor — it’s not like its acorn or butternut cousins, who have a sweeter and nuttier taste. The reason it’s called spaghetti squash is because, when it’s roasted and shredded, it looks like and has a similar texture to spaghetti noodles. And because of its simple flavor, it’s easy to dress up with all your favorite pasta toppings!
Can you overcook spaghetti squash?
Spaghetti squash can be over-cooked, but this recipe gets it to a nice, tender, al dente consistency. If you cook it too long, it’ll just get a little musher and less spaghetti-like, but it still tastes great with butter and parm, nonetheless.
What goes well with spaghetti squash?
Spaghetti squash is so mild that you can pair it with all kinds of delicious things. If you want more veggies, put some roasted asparagus on the side or fresh tomatoes on top. For a kick of protein, add shredded chicken or cooked ground beef to the top. Whatever you’d pair with pasta, you can pair with spaghetti squash.
Can you eat skin of spaghetti squash?
You probably can… but the texture is a little odd and I probably wouldn’t. It’s tough and not easy to digest, so just shred the meat of the squash and then discard the skin, or feed it to your chickens, or put it in your compost pile.
Spaghetti Squash with Butter and Parmesan (our favorite way to eat it!)
Ingredients
- 3 pounds of spaghetti squash, 1 large or 2 small
- 2 to 3 tablespoons of butter
- 1/4 to 1/3 cup shredded parmesan cheese
- Salt and pepper to taste, be generous
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
- Give the squash a quick rinse.
- Cut the blossom end and stem end off of the squash.
- Cut the squash into rings that are 2 inches wide.
- Use a spoon to scrape out any seeds from the middle of the rings.
- Place the rings on the baking sheet, and sprinkle lightly with salt.
- If you have time, let the rings rest for 15 minutes (so that the salt will bring some of the water out of the squash — this helps but isn’t crucial.)
- Cover the pan tightly with foil, and bake for 10 minutes (the foil helps to steam the squash).
- Uncover and bake for an additional 20 to 30 minutes, until the squash is very tender and pulls apart with a fork.
- Remove from the oven and shred. Add the shredded squash to a medium bowl, and discard the skin.
- Toss the shredded spaghetti squash with the butter, parmesan, and plenty of salt and pepper to taste.
- Serve right away.
Notes
- Sometimes I’ll leave the spaghetti squash inside the little rounds that it baked in and add a little butter, parm, and salt and pepper to each one. It’s like making single serve portions, and my kids think that it’s fun to eat it out of the skin.
- You can find my pretty speckled enamelware dishes from Rove and Swig. I’m OBSESSED.
Nutrition
Other winter squash recipes that you might like:
- The Best Oven Roasted Spaghetti Squash
- Homemade Butternut Squash Soup
- Simple Maple Roasted Butternut Squash
- How to Cook a Whole Butternut Squash in the Slow Cooker
- How to Roast Butternut Squash
- Simple Lentil Curry with Butternut Squash
- Grilled Butternut Squash in a foil packet
I serve squash with a favorite protein, a cold veggie (normally a salad of some kind) and a simple fruit. Here are a few of my favorite easy main dishes to serve alongside your cooked spaghetti squash.
- Crispy Baked Chicken Drumsticks with a Pretzel Coating
- The BEST Baked Chicken Breast
- 5 Ingredient Slow Cooker Chicken Legs
- The Best Baked Chicken Legs
- Garlic and Herb Whole Chicken in the Crock Pot
If you like buttery, cheesy pasta, this spaghetti squash with butter and Parmesan is going to be your new easy weeknight go-to — it’s rich, flavorful, and fast to throw together!
