Buttered Spaghetti Squash Noodles
Transform your dinner routine with these buttery, golden spaghetti squash noodles—a low-carb, gluten-free alternative to traditional pasta that’s as comforting as it is wholesome. Roasted to tender perfection, the spaghetti squash is shredded into delicate, noodle-like strands and sautéed with fragrant garlic in rich, melted butter for maximum flavor. Topped with a generous sprinkle of Parmesan cheese, this dish boasts a creamy, savory finish that’s irresistibly satisfying. Whether you’re looking for a cozy side dish or a lighter main course, this quick and easy recipe is ready in under an hour and perfect for weeknight dinners or entertaining guests. Garnish with fresh parsley for a pop of color and serve warm for a meal that’s both nutritious and indulgent.
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and discard them.
Drizzle the cut sides of the squash with olive oil and sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35 to 40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, mince the garlic cloves and set them aside.
Remove the squash from the oven and let it cool for 5 to 10 minutes until it is safe to handle. Use a fork to scrape the flesh lengthwise into spaghetti-like strands. Transfer the strands to a large bowl.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, making sure not to burn it.
Add the spaghetti squash strands to the skillet and toss to coat them evenly in the butter and garlic.
Sprinkle in the grated Parmesan cheese and toss again to combine. Season with additional salt and black pepper, if needed.
Transfer the buttered spaghetti squash noodles to a serving dish and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 3932 mg | 171% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 24.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1130 mg | 87% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
