Garlic Parmesan Spaghetti Squash

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Spaghetti squash that has been roasted until tender. Combine with a creamy garlic parmesan sauce and grilled chicken for a perfect fall meal.

As much as I love pumpkin, squash is another great fall staple in our house. I haven't made spaghetti squash in a few years because the last few times I made it, it turned out super chewy and dry. This time I figured out how to roast it properly and added enough sauce so that it could almost pass as wheat noodles.

We spent this past weekend at a local corn maze, and we were able to ride out to the pumpkin patch to pick out decorative pumpkins. When we got home, my kids asked if we were going to cut them open and roast them like the spaghetti squash!

I think they've gotten used to seeing me roasting so many things this fall season, and they were definitely pleased with how this garlic parmesan spaghetti squash turned out.

The highlight of the corn maze was getting to see the kids ride a horse for the first time! I was a little nervous about letting my three year old ride a full-sized horse (they didn't have ponies). Granted, she is big for her age and was very insistent about riding one.

She got all the way on top of the largest horse and rode it like it was no big deal, then she asked me if Santa could get her one for Christmas (haha). "The horse made me feel happy", she said.

Cooking Options

While a horse might not be on our radar, having soft and tender spaghetti squash was. When you roast the squash in the oven with avocado oil, salt, and pepper, it turns out perfectly soft. You can also cook a spaghetti squash in the slow cooker if that is more convenient.

If you love buttery, garlicky Italian food, this is the dish for you. Sometimes I throw in grilled chicken with this meal or I serve it with chicken breast on the side.

What You Will Need

1 medium spaghetti squash

2 tbsp avocado oil

salt and pepper to taste

½ cup water

½ head garlic minced

1 tbsp butter

1 cup heavy cream

1 cup shredded parmesan cheese

1 tsp dried basil

1 tsp dried oregano

2 tsp garlic powder

arrowroot powder (as needed)

Optional Chicken

1 lb chicken breast cubed

1 tsp salt

1 ½ tsp garlic powder

1 ½ tsp onion powder

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

How To Make Garlic Parmesan Spaghetti Squash

Preheat the oven to 400°F.

Slice the spaghetti squash in half and scoop out the seeds and stringy pieces (you can salt and roast the seeds alongside your squash).

Drizzle the meat of the squash in avocado oil, sprinkle it with a little salt and pepper. Turn the halves upside down on a baking sheet with a small bit of water in the bottom of the sheet. This makes the spaghetti noodles more tender.

Roast the squash in the oven for 30-40 minutes or until it can be easily pierced with a fork.

Sauce

Meanwhile, prepare the garlic parmesan sauce. In a small saucepan on medium-low heat, sauté the minced garlic in butter until fragrant.

Next, add in the cream, parmesan cheese, garlic powder, basil, oregano, and salt. Stir and let the sauce simmer for 5-10 minutes.

If you desire a thicker sauce, sprinkle in arrowroot powder (½ tablespoon at a time) while stirring to thicken. Make sure to slowly add the arrowroot powder to avoid clumps.

Optional Chicken

Season the chicken with spices and add to a oiled skillet over medium heat.

Cook until the chicken has reached an internal temperature of 165°F making sure to brown the pieces on each side. You can also serve grilled chicken breast on the side if desired.

Serving

Using a fork, shred the spaghetti squash meat to resemble noodles.

Add the garlic parmesan sauce and chicken (if using) to the spaghetti squash halves and mix to combine.

Enjoy!

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!

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