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Garlic Parmesan Spaghetti Squash

Buttery Garlic Parmesan Spaghetti Squash recipe is to-die-for delicious! My spaghetti squash "pasta" is tossed in my favorite homemade creamy alfredo sauce. It is buttery, full of garlic, and includes cream and parmesan cheese. It is topped off with spinach, tomatoes, and fresh mozzarella then baked until it's warm and bubbly and the cheese is melted. A healthy comfort food "pasta" recipe made with the best from-scratch alfredo sauce.
Course Main Course
Cuisine American
Keyword Alfredo Sauce, Healthy, Keto, Parmesan Garlic, Spaghetti Squash, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 551kcal


  • 3.5 lb. spaghetti squash I bought 1(2 lb.) and 1(1.5 lb.) squash
  • 1.5 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2/3 cup heavy cream
  • 2/3 cup fresh parmesan cheese, grated I like BEL GIOIOSO Parmesan Cheese
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1 cup fresh baby spinach
  • 12 cherry tomatoes halved
  • 4 oz freshly sliced mozzarella I like BEL GIOIOSO mozzarella


  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
    Using a sharp knife, cut the spaghetti squash lengthwise. PRO TIP: Insert the knife in the center then push it through. Repeat with the other side. Use a spoon to scoop out the seeds and pulp in the center. If this step is difficult, prick the squash all over with a fork. Place on microwave plate then microwave until fork-tender, about 10-15 minutes. Cut squash lengthwise then remove seeds and pulp.
    Brush each half with olive oil. Sprinkle with a little salt and pepper.
    Bake in oven for 30-40 minutes or until squash strands are fork-tender or slightly softer than al dente.
    Remove baking sheet from oven. Allow squash to cool slightly. Use a kitchen towel or oven mitt to hold the spaghetti squash. Rack a fork back and forth over the spaghetti squash halves to create spaghetti strands; set aside.
    Reduce oven temperature to 350 degrees F.
    Melt butter in medium saucepan over medium heat. Whisk in minced garlic and stir for 1 minute. Whisk in heavy cream, salt, pepper, and red pepper flakes. Add in freshly grated parmesan cheese and stir until melted and incorporated. Stir in spinach until reduced in size.
    Evenly pour garlic parmesan alfredo sauce over each prepared spaghetti squash half and fluff the strands with the sauce.
    Top with halved cherry tomatoes and fresh sliced mozzarella.
    Bake in oven 20 minutes or until cheese is melted.


Pro cooking tips listed in post. 
To reheat Garlic Parmesan Spaghetti Squash, simply place on microwave safe dish. Microwave at half power for several minutes or until warmed through. 


Calories: 551kcal | Carbohydrates: 34g | Protein: 17g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 111mg | Sodium: 688mg | Potassium: 666mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2637IU | Vitamin C: 24mg | Calcium: 481mg | Iron: 2mg