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Garlic Parmesan Baked Spaghetti Squash

Garlic Parmesan Baked Spaghetti Squash

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These veggie noodles are an irresistibly delicious alternative to your traditional pasta.

Veggie noodles have become all the rage as folks look for different ways to eat healthier. I can’t say that I’ll ever give up my pasta entirely, but vegetable alternatives can virtually simulate that beloved pasta experience and still achieve that comfort food feeling. Spaghetti squash is a fantastic vegetable alternative to pasta that’s super easy to cook and it still has that pasta-like experience that we all love.

Serves 4
1 hour


1 2-3 lb spaghetti squash
3 tablespoons garlic, minced
1 teaspoon dried Italian seasoning
1/2 cup heavy cream
1/2 cup parmesan cheese, freshly grated
1/2 cup mozzarella cheese, grated
Kosher salt and freshly ground black pepper, to taste
Olive oil, as needed


Preheat oven to 400°F.

Slice spaghetti sauce in half lengthwise and remove the seeds. Rub cut side of squash with a bit of olive oil, season with salt and pepper, and place cut side down on a rimmed baking sheet.

Bake until tender and easily pierced with a fork, about 40 minutes.

Meanwhile, stir together the garlic, Italian seasoning, heavy cream and Parmesan cheese in a small bowl. Season to taste with salt and pepper and set aside.

Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.

Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.

Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!

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