overhead of stuffed spaghetti squash on white plate

Parmesan Stuffed Spaghetti Squash

Ever wondered how to turn a humble spaghetti squash into a gourmet delight? Look no further! This recipe for stuffed spaghetti squash is a game-changer.

With its tender, stringy flesh just waiting to be filled with deliciousness, this dish is a showstopper for any meal. It’s a fabulous way to fuse flavors and textures while keeping things on the healthier side.

stuffed spaghetti squash with parsley

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Let’s dive into this culinary adventure and transform that unassuming squash into a dish that will have everyone coming back for seconds!

fork of stuffed spaghetti squash
Can I make stuffed spaghetti squash ahead of time?

Absolutely! You can prepare the squash halves and the stuffing in advance, store them separately in airtight containers in the fridge, and assemble and bake when you’re ready to enjoy.

How do I know when the spaghetti squash is done cooking?

The squash should be fork-tender when it’s done. You can easily scrape the flesh into spaghetti-like strands with a fork.

overhead of stuffed spaghetti squash on white plate

What ingredients to I need to make this recipe for stuffed spaghetti squash?

  • spaghetti squash
  • olive oil
  • garlic powder
  • sea salt & black pepper
  • unsalted butter
  • Parmesan cheese
  • fresh parsley

Helpful tools to make this recipe

close up of recipe for stuffed spaghetti squash with tray in background
Can I freeze stuffed spaghetti squash for later?

Yes, you can freeze stuffed spaghetti squash. It’s best to wrap the cooked and cooled squash tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. When ready to enjoy, thaw it in the fridge overnight and reheat in the oven.

What’s the best way to serve stuffed spaghetti squash?

Stuffed spaghetti squash makes a fantastic standalone meal. Serve each half as an individual portion or pair it with a side salad or some crusty bread for a complete dining experience.

What other recipes should I try?

stuffed spaghetti squash with parsley

Parmesan Stuffed Spaghetti Squash

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


  • 2 medium spaghetti squash
  • 3 T. extra virgin olive oil
  • ½ t. garlic powder
  • Sea salt & black pepper, to taste
  • ¼ c. unsalted butter, melted
  • ¼ c. Parmesan cheese, freshly grated
  • 2 T. fresh parsley, chopped


  1. Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
  2. Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.
  3. Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
  4. Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.  
  5. Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells. 
  6. Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown. 
  7. Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy!
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