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spaghetti squash

Spaghetti Squash with Garlic and Herb

Spaghetti Squash 'noodles' in a butter garlic sauce with fresh herbs, cheese and toasted pine nuts.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 135kcal


  • 2 medium size spaghetti squash
  • 2 Tbs olive oil
  • 2 Tbs butter
  • 4 garlic cloves pressed or minced
  • 1/2 cup pine nuts toasted
  • 1/2 cup fresh basil leaves torn or chiffonade
  • 1/2 cup fresh parsley chopped
  • 1/2 parmesan cheese thickly shredded


  • Preheat oven to 350.
  • Slice squash into 'rings' and place on a baking rack on top of a rimmed baking sheet.
  • Sprinkle both sides of squash with salt and let sit 20 minutes.
  • Blot squash well with paper towel.
  • Bake for about 30-40 minutes, until fork tender.
  • After squash is cool enough to handle, remove skin and pull apart 'noodles'.
  • Melt butter and olive oil in a skillet.
  • Add garlic and saute until fragrant, about 30 seconds.
  • Add squash noodles and toss.
  • Remove from heat and add basil, parsley and toasted pine nuts.
  • Serve topped with cheese and additional toasted pine nuts.


Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 292mg | Fiber: 4g | Sugar: 7g | Vitamin A: 773IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg