Vegnesday: Garlic Parmesan Spaghetti Squash

I never knew why spaghetti squash was called spaghetti squash until today – I bought it on a whim and found this intriguing recipe online in the midst of a ton of recipes that made it clear that it shreds to look just like – you guessed it – spaghetti.  It’s fricking magic, man, and I got more than a little bit of a kick from it!  Luckily the squash is also delicious, especially with lots of garlic (my little secret is that when making any recipe that calls for garlic, I always double the amount), basil, and cheese.  Just don’t expect it to taste like pasta…it’s definitely squash, and that’s a good thing.

I sprinkled jamon on my bowl because I happened to have it on hand, and it was pretty awesome.  Leave it off and you’ve got a vegetarian entree.  How good this was was a really delightful surprise for both me and my husband – 4 out of 5, would make again!

Spaghetti 5
Behold, the vegetarian version.  Meaty jamon-covered version at the top and bottom of the page for the flesh addicts among you.
Prep time: 5 minutes
Cook time: 35 minutes


  • 1 (3 to 4 pound) spaghetti squash
  • 1/4 cup butter
  • 6 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • Kosher salt
  • Fresh cracked black pepper
  • 1/4 cup finely grated Parmesan cheese + more for serving
  • 1/4 cup finely grated Asiago cheese + more for serving
  • 2 tablespoons flat leaf parsley, chopped (optional)
  • 2 slices jamon, roughly chopped (optional)




  • Preheat the oven to 400°F.
  • Carefully cut the squash in half lengthwise.  I microwaved the entire squash for 5 minutes to make cutting it easier.
  • Scoop out the seeds, then place the halves cut side down in a shallow baking dish/on a cookie sheet with a rim.  Add a bit of water, just enough to cover the bottom of the pan/sheet.
  • Cook the squash for 35 to 45 minutes (start checking in on it at 30 minutes).  The squash is done when you can easily pierce the side with a knife.
  • Allow the squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.
Spaghetti 2
  • Melt the butter in a large skillet over medium heat.  Once melted, add the minced garlic and cook until it begins to turn golden.
  • Take the skillet off the heat and add the shredded spaghetti squash, basil, parsley (if you’re using it – I didn’t have any), a 1/4 of each cheese, salt, and pepper.  Toss to with tongs to combine.
  • Serve topped with extra cheese, basil, parsley, and/or jamon if desired.

Spaghetti 4


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