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Close up of Baked Spaghetti Squash in a white bowl.
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Baked Spaghetti Squash

A delicious garlic and Parmesan Baked Spaghetti Squash with tomatoes perfect for a low carb meal.
Course Main Course
Cuisine American
Keyword Baked Spaghetti Squash recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Ang Paris

Ingredients

  • 1 large spaghetti squash
  • Olive oil salt and pepper
  • 1 garlic minced
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup Parmesan cheese
  • 1 large tomato, sliced optional
  • chives or parsley

Instructions

  • Preheat oven to 375-degrees F. Cut the ends of the squash, then cut it in half, lengthwise. Scoop out all the seeds and pulp; discard.
    1 large spaghetti squash
  • Drizzle the squash with olive oil and season with salt and pepper. Place them face down on a cookie sheet and drizzle a little more olive oil on the skin. Cover and bake for 40 minutes.
    Olive oil
  • Once cool enough to handle, scrape the inside of each squash with a fork. Set aside while you make the garlic and olive oil mixture.
  • Preheat the oven to 350-degrees F and lightly grease a baking dish with butter or cooking spray.
    1 tablespoon butter
  • Saute the garlic in the olive oil in a large pan. After a minute toss in all the spaghetti squash. Coat the squash with the oil and garlic until the garlic is well cooked and the squash is heated. Remove from heat and add the butter.
    1 garlic, 3 tablespoons olive oil
  • Spoon into a large baking dish and top with Parmesan cheese, if desired.
    1 cup Parmesan cheese
  • Top with slices of tomato and a sprinkle of salt.
    1 large tomato, sliced
  • Bake for 30 minutes or until cheese is bubbly. Then switch to broiler just until the cheese is slightly browned. Garnish with parsley or chives, if desired.
    chives or parsley