Spaghetti Squash Parmigiana

Tammy
Sep 27, 2023
6 min read

Updated: Aug 24

Low-Carb, Keto, Low Sugar, Gluten Free, Vegan Healthy Option

"Craving Italian? Pasta? Sauce? Can't have the carbs or just watching your figure? This is the most satisfying dish ever!"

🍝💛 Spaghetti Squash Parmigiana: The Magical Veggie Pasta You’ll Fall in Love With! 💛🍝

Hey there, lovely foodies! 👋✨If you’re looking for a delicious, cozy, and oh-so-fun dish that makes your tummy AND your heart happy… let me introduce you to your new bestie: Spaghetti Squash Parmigiana! 😍🎉

This little golden gourd is the ultimate veggie glow-up, turning from a humble squash into a magical bowl of stringy, spaghetti-like goodness that’s perfect for all your pasta cravings — without the carbs or the guilt! 💃🍽️

So grab your apron (and maybe your favorite playlist 🎶), because we’re about to dive into the sweet, savory, and slightly silly world of spaghetti squash. Let’s gooo! 🏃‍♀️💨

🥰 Why I'm OBSESSED with Spaghetti Squash

Let’s get real for a sec. We all love pasta. It’s comforting, it’s twirly, it makes our hearts sing. 🎻 But sometimes, we want that same cozy vibe with a little more veggie power and a little less post-dinner nap. That’s where spaghetti squash swoops in like a delicious superhero in a golden cape! 🦸‍♀️💛

✨ Here’s why it’s amazing:

It’s low-carb, low-cal, and naturally gluten-free
It’s packed with fiber and vitamins (hello, vitamin C and B6! 💪)
It’s sooo versatile (think garlic parmesan, pesto, marinara… the list goes on!)🧄🧀🍅🌿
It’s just FUN. You literally scrape spaghetti from a squash. MAGIC. ✨🔮

🛒 Ingredients You’ll Need

Not only is this dish dreamy — it’s also ridiculously simple. Here's what you’ll need to get started:

1 medium spaghetti squash 🎃
1–2 tablespoons olive oil 🫒
Salt & pepper (the classics!) 🧂
Optional toppings: garlic, herbs, cheese, marinara, pesto, or whatever your heart desires! 💖🍝🧄🧀

🔥 How to Bake Your Spaghetti Squash Like a Pro

Alright, squash stars 🌟 — time to make some veggie magic happen! Here’s the step-by-step:

1. Preheat the oven to 375°F 🔥

Let’s get things nice and toasty! Your squash will bake best in a hot oven.

2. Slice the squash in half (carefully!) 🔪

Cut it lengthwise from stem to bottom. Be gentle — this baby can be a little tough! If it’s too hard to cut, poke a few holes in it and microwave for 2–3 mins to soften. You got this! 💪💕 BUT... PLEASE BECAREFUL! Do not let kids try this.

3. Scoop out the seeds 🥄

Think of it like carving a pumpkin, but less spooky and more delicious. 👻➡️😋

4. Brush with olive oil + sprinkle with salt & pepper ✨

Give those squash halves a little love! This is what gives them that golden, roasted kiss of flavor. Mwah! 😘

5. Place cut side down on a baking sheet 🧡

Use parchment paper for easy cleanup (your future self will thank you!). Roast for 45 - 60 minutes, until the flesh is fork-tender.

6. Let it cool a bit, then SCRAPE! 🎉

This is the FUN part! Use a fork to scrape the inside — and watch in amazement as it turns into spaghetti-like strands! IT’S ALIVE! 🧟‍♀️🍝 (just kidding, but still… so cool!!)

🍴 Time to Dress It Up!

Now that you’ve got your steamy strands of squashy spaghetti, you can dress it up however you like! Here are a few fun ideas:

🌿 Garlic Parmesan Dream: Toss with sautéed garlic, a sprinkle of parm, a pinch of parsley and a touch of butter.

🍅 Classic Marinara Moment: Add your fave tomato sauce and maybe some basil & mozzarella. Bellissimo!

🧀 🍔Cheeseburger Style: Add in some cheese sauce, season browned ground beef and a dollop of sour cream... Mmmm like mom used to make!

🇮🇹🌶️ Spicy Taco Style: Season with cumin, paprika, and chili, then top with avocado, salsa, and black beans!

🌱 Vegan Delight: Add roasted veggies and drizzle with tahini or cashew cream — yum!

Or hey, eat it straight out of the squash “bowl” with a fork and a smile. No judgment here. We’re all friends. 😄💕

🧡 Final Thoughts: Why You’ll Love It Forever

Spaghetti squash isn’t just food — it’s a mood. It’s healthy comfort. It’s veggie sorcery. It’s a way to have fun in the kitchen and feel so proud of the wholesome, tasty thing you just made. 💃🎉

Whether you're trying to sneak in more veggies, eat lighter, or just explore something new, baked spaghetti squash is here to bring the flavor, the fun, and the cozy vibes. 🥰🍽️

So what are you waiting for? Grab a squash, preheat that oven, and let the magic begin! ✨

💛And hey — don’t forget to snap a pic of your masterpiece and tag me! I wanna see your spaghetti squash creations! 📸🍝 #SquashGoals

Happy cooking, sweet friends!Stay golden (just like your squash)! 🌞💛

XOXO,Your fellow squash-obsessed foodie 🥄💕

Spaghetti Squash Parmigiana

Servings – 2 Prep Time – 15 Minutes Cook Time – 40 Minutes

Ingredients:

1 Large yellow spaghetti squash
12oz jar Your favorite choice sauce, here is a great quick weekday Marinara Sauce, if looking for the keto and low carb options watch for sugars and carbs on the labels. Not all sauces are equal.
2 Tablespoons butter
salt & peper to taste
1/2 tsp garlic powder, optional
olive oil
1 1/2 cups mozzarella cheese, shredded
chopped fresh parsley, optional

Instructions:

Preheat your oven to 350°F.

Slice the spaghetti squash in half lengthwise (from top to bottom).

Scoop out the seeds and stringy bits from the center using a spoon. Start from the edges and work your way inward.

Season the inside of each half with salt, pepper, and garlic. Then, drizzle with olive oil for extra flavor and a golden roast.

Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.

Bake in the preheated oven for 45-60 minutes, or until the squash is tender and easily pierced with a fork.

Remove from the oven and let it rest for 10 minutes.

Using two forks, gently scrape the inside of each squash half, starting at the edges and working inward. You’ll see beautiful spaghetti-like strands begin to form!

Add a pat of butter to the warm strands for a rich, velvety touch, then plate the shredded squash.

Top with your favorite sauce — as much or as little as you like!

Sprinkle with shredded mozzarella cheese, and add a pinch of fresh parsley for a pop of color (optional, but so pretty!).

Notes:

💡 CWT Pro Tips from a Spaghetti Squash Enthusiast (YUP That’s Me!)

Want firmer “noodles”? Bake your squash a bit less. Softer strands? Let it go the full 60 mins.
For even roasting, rotate the pan halfway through baking.
Save the seeds — you can roast them just like pumpkin seeds! 🥜
Leftovers? Keep ‘em in the fridge for 3–4 days and reheat in a skillet for max yumminess. 🔥

Nutrition:

🍽️ Serving Size: ~1/2 baked spaghetti squash with sauce and cheese

This website is the project of an unpaid hobby, fully maintained and supported by CWT. There are NO paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

"Add grilled chicken breast, precooked chicken tender strips for chicken parmigiana, browned ground sausage or beef for a meat sauce, or remove sauce completely and add in sautéed shrimp and butter sauce for a scampi style meal... Great for weekly meal prep!