Hamdi Saidani Ina Garten’s Spaghetti Squash with Garlic and Parmesan is one of the best Barefoot Contessa recipes ever. This easy-baked Spaghetti Squash recipe is made with parmesan, garlic, butter, and olive oil, and seasoned with salt, pepper, and red chili flakes. Feel free to leave feedback about this cheesy, garlicky spaghetti squash recipe.
Garlic Parmesan Spaghetti Squash Ingredients
- 1 Spaghetti Squash (about 3lbs or 1365g)
- 3 large cloves garlic, minced (or to taste)
- 3/4 cup (75 g) parmesan cheese (with more for topping)
- 1 Tablespoon (15 ml) Olive Oil
- 3 Tablespoons (45 g) butter
- Kosher salt or sea salt, to taste
- Pepper, to taste
- 1/4 teaspoon (1.25 ml) red chili flakes
- Handful of chopped fresh parsley (optional)
How To Make Spaghetti Squash With Garlic And Parmesan
- Preparation: Preheat your oven to 375°F. Lightly brush a baking sheet with olive oil.
- Preparing the Squash: Carefully slice the spaghetti squash lengthwise. Remove and discard the seeds and any fibrous strands. Place the squash halves with the cut side facing down on the prepared baking sheet.
- Baking: Bake the squash in the oven for about 45 minutes. Once done, the inside should be tender and easily form strands when scraped with a fork. Remove these strands and set them aside.
- Garlic Butter Mixture: In a large skillet over medium-high heat, melt the butter. Once melted, add the minced garlic. Sauté until the garlic becomes translucent, ensuring it doesn’t brown.
- Combining Squash and Butter: Add the spaghetti squash strands to the skillet and toss them in the garlic butter mixture.
- Final Touches: Turn off the heat. Sprinkle in the parmesan cheese and mix until it’s melted into the squash. Season with salt, pepper, and red chili flakes. Garnish with freshly chopped parsley if desired and serve with additional parmesan on top if you like.
How To Make It Creamy
To make this Garlic Parmesan Spaghetti Squash creamy, add about 1/2 cup of sour cream when you mix in the garlic and butter. Then, stir well until the squash strands are coated with the creamy mixture, ensuring everything is well combined.
What To Serve With Garlic Parmesan Spaghetti Squash
This cheesy garlic parmesan spaghetti squash goes well with Poached Salmon, roasted vegetables, or creamy Fettuccine Alfredo. You can also serve it with Broccoli Salad, garlic bread, or baked salmon.
How Long Does Garlic Parmesan Spaghetti Squash Last
This healthy Garlic Parmesan Spaghetti Squash can last in the fridge for about 3-4 days. Simply cover it in an airtight container, then place it in the fridge. Just before serving again, reheat in the microwave until warmed through, then add parmesan and serve.
Garlic Parmesan Spaghetti Squash Nutrition Facts
- Calories: 256kcal
- Carbohydrates: 17g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 35mg
- Sodium: 418mg
- Potassium: 277mg
- Fiber: 3g
- Sugar: 6g
Try More Recipes:
Ina Garten Spaghetti Squash
Description
Ina Garten’s Spaghetti Squash with Garlic and Parmesan is one of the best Barefoot Contessa Spaghetti Squash recipes ever. This easy-baked Spaghetti Squash recipe is made with parmesan, garlic, butter, and olive oil, and seasoned with salt, pepper, and red chili flakes. Feel free to leave feedback about this cheesy, garlicky spaghetti squash recipe.
Ina Garten Spaghetti Squash Ingredients
How To Make Ina Garten Spaghetti Squash
- Preparation: Preheat your oven to 375°F. Lightly brush a baking sheet with olive oil.
- Preparing the Squash: Carefully slice the spaghetti squash lengthwise. Remove and discard the seeds and any fibrous strands. Place the squash halves with the cut side facing down on the prepared baking sheet.
- Baking: Bake the squash in the oven for about 45 minutes. Once done, the inside should be tender and easily form strands when scraped with a fork. Remove these strands and set them aside.
- Garlic Butter Mixture: In a large skillet over medium-high heat, melt the butter. Once melted, add the minced garlic. Sauté until the garlic becomes translucent, ensuring it doesn’t brown.
- Combining Squash and Butter: Add the spaghetti squash strands to the skillet and toss them in the garlic butter mixture.
- Final Touches: Turn off the heat. Sprinkle in the parmesan cheese and mix until it’s melted into the squash. Season with salt, pepper, and red chili flakes. Garnish with freshly chopped parsley if desired and serve with additional parmesan on top if you like.
