Buttery Garlic Herb Spaghetti Squash Pasta

Posted on: October 21, 2022. Updated on: July 11, 2023.

by Carolina Gelen

4 / 5. from 217

Click to vote

Jump to Recipe

Most spaghetti squash recipes are trying to figure out a way to use spaghetti squash as a replacement for pasta. Why not pair the two? This comforting, warming, fall pasta dish uses spaghetti squash as the base for the sauce. It’s buttery, silky, garlicky, and all things delicious! If you’re looking for the perfect fall weeknight dinner, this might be it.

Buttery Garlic Herb Spaghetti Squash Pasta

4 / 5. from 217

Click to vote

Servings: 4
Prep: 15 minutes
Cook: 1 hour

Ingredients

  • 1 small spaghetti squash (about 600 g or 1 1/3 pounds)
  • 1 small head of garlic
  • 4 tablespoons butter
  • 1 teaspoon chile flakes
  • A handful of fresh parsley, finely chopped
  • 1 1/2 to 2 cups mixed grated cheese, I like using a mixture of Mozzarella or Fontina and Parmesan, Gruyère or sharp cheddar
  • 300 g to 400 g pasta of choice, such as spaghetti, fettuccine, etc.
  • Extra-virgin olive oil
  • Kosher salt and pepper

Instructions

  1. Heat the oven to 425°F or 215°C. Line a medium baking sheet with parchment paper.
  2. Cut the head of garlic in half crosswise. Place it on the baking sheet, and drizzle about two tablespoons of olive oil on each half. Slice the spaghetti squash in half, through the center. Place each half, cut side down, on top of the garlic halves. The garlic will steam in the oven, which will get rid of most of its pungency. Roast for 35 to 45 minutes. Set aside.
  3. Melt the butter in a large pan over medium heat. Squeeze out the partially-roasted garlic cloves in the butter and turn the heat to low. Gently cook for 3 to 5 minutes, until the garlic becomes golden in color. If the butter browns too fast, add a drizzle of olive oil as needed. Mash up the garlic cloves using the back of a wooden spoon or a potato masher. Add the chile flakes and sizzle for 1 minute. Scoop the spaghetti squash straight in the pan, using a fork. Add a splash of water and cook for 5 minutes.
  4. In the meantime, bring a pot of water to a boil. Season with a generous pinch of salt. Cook the pasta for 4 minutes less than what the packaging calls for.
  5. Add the al dente cooked pasta over the garlic butter squash, alongside a splash of pasta water. Add the cheese, parsley and toss to combine. Add more water as needed, to loosen the sauce. Cook for 3 more minutes.
  6. Serve right away with a drizzle of olive oil on top and freshly grated Parmesan cheese.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

Leave a Reply

Your email address will not be published. Required fields are marked *

10 thoughts on "Buttery Garlic Herb Spaghetti Squash Pasta"

  1. Melissa Hachen says:

    This is soooo good!!! Thanks for the recipe!

  2. Rachael says:

    Saw this on tiktok and immediately knew I wanted to try it. Overall, I liked it but definitely see room for improvement.
    – I guess I should’ve watched the tiktok alongside every step, or it would’ve been helpful to have some pictures. I cut the squash in half long-ways instead of width-ways, which meant the garlic didn’t steam quite as well and was still pretty pungent. Obviously it softened a bit with the butter, but I didn’t want to brown the butter too much.
    – definitely don’t skimp on the salt and pepper. The instructions don’t actually tell you when or how much to use, but we found the dish kinda tasted too uniform and not that interesting without a fair amount of salt added.
    – on that note, I think this could really be improved with a little something extra… capers, or maybe a little meat (I think a little sopressata could be delish). Just something so every bite doesn’t take exactly the same

  3. Virginia says:

    Great recipe for Meatless Monday!

  4. Molly says:

    I used this as a bit of a “dump dish” and added some finely diced asparagus (leaving the tops whole for some diversity) chopped Brussels sprouts after adding the garlic (I used minced garlic because it’s what I had) to the brown butter, and used fussili pasta. Absolutely delicious! Thanks for the inspo

  5. Shannon says:

    This is great! We have made it multiple times and have started making some substitutions. Our favorite way is to blend the squash mixture before adding the pasta and cheese. It makes a really creamy sauce. Depending on what cheese you use, you may need to add a bit of salt.

    I also haven’t had luck steaming the garlic inside the squash. Instead, I wrap the garlic in aluminum foil with olive oil. The garlic roasts well this way.

    I agree it is easier to follow the recipe steps if you also watch the TikTok demonstration. The demonstration shows steps/details that are missing in the text above.

  6. Sherlly Ontiveros says:

    OMG just made for dinner! Super delicious and flavorful. Used mozzarella and Parmesan Cheese.
    Perfect quick and easy winter dinner.

  7. Katherine G says:

    Made this but added red chili flakes while sauteing the garlic and I also added some white cooking wine to the garlic butter before adding the squash. I reduced after adding the wine and then followed the recipe as normal. I also used thyme instead of parsley.

    1. Carolina says:

      Katherine,

      That sounds lovely!
      cheers, Carolina

  8. Erica says:

    5 stars!! This is my go to for spaghetti squash! I tell everyone about it that are trying to uses more squash in the fall. Was never excited about spaghetti squash untill now, I love pasta and never want to give it up ❤️ but love that this adds a healthy component to the pasta!

  9. Lisa Coppick says:

    Excited to read newsletter