Ingredients:

  • 1 medium spaghetti squash (approximately 2 lbs / 900g)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (½ stick) unsalted butter (57g)
  • 4 cloves garlic, minced
  • ¼ cup grated Parmesan cheese (25g), plus more for serving
  • 2 tablespoons chopped fresh parsley, for garnish
  • Optional: Red pepper flakes to taste
  • Optional: garlic powder, onion powder for a deeper flavour

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits.
  2. Drizzle the cut sides of the squash with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  3. Bake for 40-45 minutes, or until the squash is easily pierced with a fork.
  4. While the squash is roasting, melt the butter in a large bowl in the microwave for 45 seconds. Add the minced garlic, salt, and pepper.
  5. Once the squash is cool enough to handle, use a fork to scrape the insides into spaghetti-like strands.
  6. Add the shredded squash to the bowl with the garlic butter sauce. Toss well to coat. Stir in the Parmesan cheese and parsley. Season with additional salt and pepper to taste. Sprinkle with red pepper flakes (if using). Serve immediately, garnished with extra Parmesan cheese. Parmesan Garlic Spaghetti Squash is ready to be served.