A perfect side dish for even the most elegant dinner. Prepare the spaghetti squash ahead of time so all that’s left is heating and mixing in fresh herbs and Parmesan.
Also read: How to Make Crispy Spaghetti Squash Pancakes, Spaghetti Squash Mac n’ Cheese, Four Ways to Cook Spaghetti Squash
One challenge with large family dinners is balancing beloved traditional dishes with something new and interesting. No one expects you to replace the main attraction — that cherished roast, turkey, or ham — but side dishes are where you can introduce fresh, seasonal flavors. Spaghetti squash makes an elegant, colorful, and nutritious alternative to heavier sides. It pairs well with roast meats, poultry, or a vegetarian main, and it can be prepared ahead so the final assembly is quick and stress-free.
This Herb & Parmesan Spaghetti Squash is mild but flavorful, making it an ideal addition to a holiday table or any dinner where you want a lighter vegetable side with a comforting, familiar finish. The recipe highlights fresh parsley, green onions, a touch of garlic, and grated Parmesan — simple ingredients that brighten the natural sweetness of the squash without overwhelming it. Best of all, you can roast and shred the squash ahead of time, then finish it quickly with butter, herbs, and cheese when you’re ready to serve.
Recipe: Herb & Parmesan Spaghetti Squash
Herb and Parmesan Spaghetti Squash
A simple, elegant side dish that’s perfect for holiday meals or weeknight dinners. Roast the squash in advance and finish with garlic, butter, fresh herbs, and Parmesan for a bright, comforting side.
Prep: 10 mins | Cook: 40 mins | Total: 50 mins
Servings: 4 | Author: Getty Stewart
Ingredients
- 1 medium spaghetti squash (about 3–4 cups noodled)
- 2 Tbsp butter
- 2 cloves garlic, minced
- 3 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh green onions
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper (optional, for a slight kick)
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- Place the halves cut-side down on a greased baking dish.
- Bake for 40–45 minutes until the squash is fork-tender. Be careful not to overcook, which can make the flesh watery or mushy.
- Allow the squash to cool until it’s easy to handle. Use a fork to scrape the flesh into strands — you should have about 3–4 cups. Adjust the remaining ingredient amounts if you end up with more or less.
- In a large pot, melt the butter over medium heat.
- Add the minced garlic and cook 2–3 minutes until fragrant and softened, but not browned.
- Toss the spaghetti squash strands into the pot with the butter and garlic. Heat, stirring gently, until warmed through — about 2–3 minutes.
- Remove from the heat and stir in the parsley, green onions, salt, pepper, cayenne (if using), and half of the Parmesan cheese.
- Taste and adjust seasoning as needed. Transfer to a serving plate and sprinkle with the remaining Parmesan before serving.
Notes
Bake and shred the spaghetti squash ahead of time to simplify holiday or dinner preparations. Cooked spaghetti squash will keep in the refrigerator for 3–4 days or can be frozen for longer storage. For alternative cooking methods — steaming, microwaving, or baking whole — consult general guides on how to cook winter squash.
Tips & Variations
- For extra brightness, add a tablespoon of lemon zest or a squeeze of lemon juice just before serving.
- Swap the parsley for fresh basil or tarragon for a different herb profile.
- To make this richer, stir in a tablespoon of cream or a small handful of toasted pine nuts for texture.
- For a dairy-free version, omit the Parmesan and finish with toasted breadcrumbs or chopped toasted nuts for savory flavor and crunch.
Nutrition Facts (per serving)
Calories: 158 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 9 g | Sodium: 500 mg | Fiber: 4 g | Sugar: 7 g | Iron: 1 mg
Course: Side Dish, Vegetable Dish | Cuisine: American | Keyword: side dish, spaghetti squash, winter squash
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