Parmesan Spaghetti Squash is simply roasted and tossed in a luscious parmesan tomato cream that is out of this world delicious. This dish is simple to put together, would please even the pickiest of palates, and it goes with anything!
It's perfect as a side dish and tasty enough to stand alone as a main dish. Try it once and keep it on steady rotation!
Let's get started!
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If you're in the mood for other delicious veggie recipes, you've arrived at the right spot! Try my Parmesan Brussels Sprouts, Oven-Roasted Asparagus, or my Whole Roasted Cauliflower.
Pull Up A Chair And Let's Chat!
Spaghetti Squash is such a wonderful vegetable. Not only is it good for you and delicious, but you can turn it into countless delicious things. My Parmesan Spaghetti Squash is so wonderful with a tangy, creamy sauce that everyone loves. My kids even ask for seconds on this.
Make this super simple parmesan spaghetti squash recipe as a side dish for steak or chicken. Or, turn it into a lovely, saucy meal by adding rotisserie chicken or sautéed shrimp. It's also a great recipe for meal prepping and taking to the office for an easy lunch.
What You'll Need
Spaghetti Squash - Obviously. Read below for how to prep one without losing any digits.
Cherry Tomatoes and Yellow Onion - They give the sauce a wonderful sweet, tangy, savoriness.
Heavy Cream, Parmesan, Lemon - For the creamy part of the sauce. It's like a very simple, very delicious Alfredo!
Cast Iron Skillet: How I Love Thee
You need a good quality cast iron skillet in your kitchen equipment arsenal. It's a classic workhorse and once you try it a couple of times, you see just what I'm talking about. It's the perfect skillet for this parmesan spaghetti squash because it retains a very even cooking heat and allows the cream sauce to cook without burning.
A cast iron skillet, if well cared will last a lifetime. I prefer the enameled ones, but Lodge makes fantastic quality cast iron skillets at a great price point!
Buy Now → Let's Not Go To The Emergency Room
Spaghetti Squashes are notoriously tricky to prep because the outside skin can be very tough and getting a knife through the flesh can be closer to carving a pumpkin. I've got a couple tips and tricks that will make this easier AND safer.
To being, wash the outside of the spaghetti squash off and dry it. Poke some holes around the outside with a fork and stick it in the microwave. Microwave the spaghetti squash whole for 4-5 minutes. Pull it out and let it cool. It will be too hot to handle at this point.
Once it cools down a bit, and using a VERY SHARP knife, cut the squash in half lengthwise. The trip in the microwave should have softened the skin to a point where this part is very easy.
If you try to cut it half before microwaving and using a dull knife, the risk of a slipping knife increases exponentially. Take the extra time in the prep to do this. If you cut your hand off, you will be sad, and I don't want you to be sad or spend a fortune at the ER.
Got it? Good. Let's move on.
How To Do It
This parmesan spaghetti squash recipe is oh-so-simple. I'm gonna give you a quick rundown of the itinerary, but the full details will live in the recipe card below. The gist of it is:
- Prep the squash.
- Make the tomato cream sauce.
- Toss the spaghetti squash strands in the sauce.
- Top with as much grated parmesan cheese as your heart tells you. My heart says a lot.
Good food should not be difficult. This is a perfect example of that!
Frequently Asked Questions
Is this parmesan spaghetti squash recipe gluten-free?
Yes! No need to worry about any pesky gluten in this parmesan spaghetti squash!
Could I make this recipe dairy-free?
Absolutely! Simply swap out the the heavy cream for unsweetened coconut milk. Parmesan can easily be replaced with nutritional yeast.
Do I have to add the tomatoes?
Nope! You can leave them out entirely and this parmesan spaghetti squash will still be delicious. Like a lemony alfredo situation. Absolutely divine!
How long do I cook my squash?
It depends on the size. For a regular size squash, I would do the 5 minutes in the microwave and 30 in the oven. If you find that the strands are not coming away from the squash after roasting, let it hang out in the oven longer.
Storage and Reheating Instructions
Store Parmesan Spaghetti Squash leftovers in an airtight container in the fridge for up to 3 days. Never in the history of ever have I had any leftovers last that long.
To reheat, just cover with a damp paper towel and pop it in the microwave.
I do not recommend freezing this recipe. The water content of the squash strands don't thaw out well in my opinion.
Serving Suggestions
This parmesan spaghetti squash dish is absolutely delicious all by itself, but is also a wonderful side dish. It would go well with beef, chicken, or seafood dishes. This recipe would also be a great accompaniment to any vegetarian meal.
Should you need a few ideas on some main dishes, try any of these!
All super simple, all super tasty!
Tips, Tricks, and Variations
- Make it spicy. Sauté your favorite chilis along with the tomatoes and onions or add red chili flakes.
- Play with added veggies. Sautéed mushrooms and spinach would be so good here. Kale and asparagus would also be delicious additions to this parmesan spaghetti squash.
- Top with a ladle of your favorite marinara or bolognese for a incredibly delicious take on pasta!
- I love stirring this super versatile recipe into my favorite soups when I'm watching my carbs. It's wonderful in chicken soups or in my lasagna soup or white lasagna soup as a pasta substitution!
- Cut the cherry tomatoes in half to speed up the sauce-making step. It's not necessary, but it can help!
Recipe
Parmesan Spaghetti Squash Recipe
Ingredients
- 1 spaghetti squash seeded and halved
- 1 tablespoon avocado oil plus a drizzle for cooking the tomatoes
- 1 ½ cups cherry tomatoes
- ½ cup onion diced
- 1 cup parmesan cheese grated
- ⅓ cup heavy cream
- juice and zest of ½ a lemon
- kosher salt and fresh ground pepper to taste
Instructions
- Microwave the spaghetti squash for about 5 minutes and let cool. Cut in half and remove the seeds.
- Roast squash halves, flesh side down, for 30 minutes to an hour at 425° or until strands come away easily from the squash skin. Remove strands and set them aside.
- In a skillet, over medium heat, add a drizzle of avocado oil, the tomatoes and onion. Cook until tomatoes begin to burst and onions soften.
- Add the heavy cream, parmesan cheese, and spaghetti squash strands to the tomatoes and onions. Toss until combined and continue cooking until warmed through. Add in lemon juice and zest. Season with kosher salt and fresh ground pepper to taste. Enjoy!
Notes
Nutrition
If you guys make this Parmesan Spaghetti Squash Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Parmesan Spaghetti Squash recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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David says
Yummm!