Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

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Adapted from

1 spaghetti squash
2–3 tablespoons butter
1/4 cup onion, minced
2 cloves garlic, finely minced
1/4 cup fresh parsley or basil, minced
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese

  • Preheat oven to 375 °F.
  • Pierce squash a few times with a fork or sharp paring knife (to let steam escape).
  • Bake for 60 minutes, or until a paring knife easily pierces skin with little resistance
  • Let squash cool for 10 minutes.
  • Cut squash in half, lengthwise.
  • Using a large spoon, remove and discard the seeds and pulp.
  • Use a fork to scrape the squash into long strands, like spaghetti.
  • Heat butter in a large sauté pan over medium heat.
  • Add garlic and onion, and cook for 3–5 minutes until soft.
  • Add parsley and salt, and stir in spaghetti squash strands.
  • Toss well, sprinkle with Parmesan cheese, and add more salt to taste.
  • Serve warm. (Squash should be al dente—with a slight crunch).


Serves 4. Prep time, 15 minutes; cook time, 1 hour.

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