Spaghetti Squash with Garlic and Butter

Last fall I went on a serious diet. No carbs. No sweets. Basically no eating whatsoever. The diet consisted primarily of hard-boiled egg whites, tuna, salmon, chicken and spaghetti squash…when I really wanted to treat myself. The diet lasted 2 weeks (if that). It just wasn’t practical! But since then I’ve became a lover of spaghetti squash. I usually eat it with a little butter and this seasoning called Lake Shore Drive Seasoning. Does anybody know what that is? It’s from this place called The Spice House, not sure if you can get it anywhere else! Anyways…recently I decided to try spaghetti squash with garlic, butter, parsley and basil and I loved it!

I’m not trying to say that spaghetti squash replaces regular spaghetti. No way. No how. But it’s a wonderful alternative, especially during the fall months when you can find the squash for fairly inexpensive. It’s satisfies you almost the same as a bowl of spaghetti would. I like it prepared this way in particular because the butter gives it a richness, the garlic gives it tons of flavor and the parmesan, basil and parsley make everything taste good. I recommend using both basil and parsley because they each add something different.

A note of warning: don’t burn the garlic!!! There’s nothing worse than burnt garlic. Yuck! Garlic browns very quickly so have the basil and parsley prepped and ready to go so that you can toss it in the second the garlic becomes fragrant. I have never burnt garlic before, but I burnt it slightly this time and I was really disappointed about it. I got over it though.

Here's what you'll need

Bake the spaghetti squash until a knife comes out easily, let it cool for 10 minutes

Cut the squash in half lengthwise and remove the seeds

Use a fork to remove the long strands

Heat butter and garlic over medium heat

Add the parsley and basil once the garlic becomes fragrant. As you can see my garlic burnt a little. I HATE when that happens

Add in the spashetti squash strands then season with salt and pepper

Toss it all together

Top with parmesan cheese

A nice healthy dinner! And spaghetti squash are so cheap!


  1. says

    In the past I’ve been apprehensive about trying spaghetti squash…diddn’t quite know what to do with it. This recipe looks wonderful. I’m down with anything involving butter and garlic. Great presentation too!

    • says

      I’ve actually eaten spaghetti squash lots of ways, it’s pretty versatile. Butter and garlic is definitely one of my favorites, but red sauce is good too…honest!

  2. Colleen says

    I made this last night (skipped the gym) and this is so easy to make and taste fantastic! Only thing I did different was add some crushed red pepper because I love spicy! Once the squash is done it took minutes to prep! Love it!

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