Butter Garlic Spaghetti Squash

Buttery, cheesy and garlicky, it’s so good, and so close to the experience of eating real buttered noodles, that it’s now my favorite way to make spaghetti squash.


Yield: 4 servings


  • 1 medium (3 lb.) spaghetti squash
  • 4 tablespoons unsalted butter*
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan*


  1. Pierce the spaghetti squash all over with a fork. Place on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
  2. Transfer the cooked spaghetti squash to a cutting board. Allow to rest until cool enough to handle, about 10 minutes.
  3. Using a sharp knife, cut the spaghetti squash open lengthwise. Use a spoon to remove the seeds and pulp from the middle and discard (or save the seeds and roast them).
  4. Rake a fork back and forth over the spaghetti squash halves, to remove its flesh in strands.
  5. Place the butter in a large saucepan. Heat over medium-high heat. When butter melts and starts to foam, add the spaghetti squash strands, salt, garlic powder and pepper. Cook, stirring, until the spaghetti squash strands are well-coated, 1-2 minutes.
  6. Add the cheese, sprinkling it evenly on top. Continue cooking and stirring, just until well-incorporated, 1-2 more minutes. Serve immediately.


*Depending on the size of your spaghetti squash, plan to use 1 tablespoon butter and 2 tablespoons (10 grams) Parmesan for each 1 cup (150 grams) serving of cooked spaghetti squash.

Nutrition Per Serving

Serving size: 1 cup; Calories: 189; Fat: 15g; Carbohydrates: 10g; Sugar: 4g;Sodium: 495mg; Fiber: 2g; Protein: 5g

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