Herb and Parmesan Spaghetti Squash- A Tasty, Easy Side Dish

A perfect side dish for even the most elegant dinner. Prepare the spaghetti squash ahead of time so all that’s left is heating and mixing in the fresh herbs and Parmesan.

Also read: How to Make Crispy Spaghetti Squash Pancakes, Spaghetti Squash Mac n’ Cheese, Four Ways to Cook Spaghetti Squash

One of the challenges with big family dinners is planning a combination of traditional favourites and interesting new dishes.  It’s not likely that you’re going to swap your family’s traditional turkey or ham – could you imagine if you did?!  

So the turkey stays – but what about the side dishes?  Now we’re talking.  Other than possibly one or two absolute family favourites, side dishes are an excellent way to introduce something new.  Might I suggest spaghetti squash?

fork spaghetti squash strands instant pot version

Here’s a spaghetti squash recipe that hits the mark.  It’s tasty without being too bold or shocking and yet it’s interesting enough to start conversations. It’s colourful, nutritious, locally grown and best of all it can be made ahead of time.

Recipe: Herb & Parmesan Spaghetti Squash

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4.60 from 5 votes

Herb and Parmesan Spaghetti Squash

A perfect side dish for even the most elegant dinner. Prepare the spaghetti squash ahead of time so all that’s left is heating and mixing in the fresh herbs and Parmesan.
Prep : 10 minutes
Cook : 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Getty Stewart


  • 1 spaghetti squash 1 medium, about 3-4 cups noodled
  • 2 Tbsp butter
  • 2 cloves garlic minced
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh green onions
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1/4 cup freshly grated Parmesan cheese


  • Preheat oven to 375°F (190° C).
  • Cut squash in half lengthwise and scoop out seeds.
  • Place cut-side down on a greased baking dish.
  • Bake for 40-45 minutes or until fork tender. Do not overcook or else it may become mushy or watery.
  • Once cool to the touch, use a fork to scrape the strings out of the squash halves. You should get 3-4 cups of spaghetti squash. Adjust remainder of ingredients if you have more or less than this.
  • In a large pot, melt butter over medium heat.
  • Add garlic and cook for 2-3 minutes until soft, do not allow to turn brown.
  • Toss spaghetti squash into butter and garlic.
  • Heat until spaghetti squash is heated throughout – about 2-3 minutes.
  • Remove from heat. Toss in parsley, green onions, salt, pepper, cayenne pepper and half of Parmesan cheese.
  • Taste and adjust seasoning as desired.
  • Pour onto serving plate and sprinkle with remaining Parmesan cheese.


Bake and string the spaghetti squash ahead of time. It will store in the fridge for 3-4 days or in the freezer for several months.
To bake it whole, to steam it or to microwave it read How to Cook Squash
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Sodium: 500mg | Fiber: 4g | Sugar: 7g | Iron: 1mg
Course: Side Dish, vegetable dish
Cuisine: American
Keyword: side dish, spaghetti squash, winter squash

More Squash Recipes (and great side dishes) you’ll LOVE

butternut squash cut in half

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Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist,who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.

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