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Spaghetti Squash with Garlic and Olive Oil

Spaghetti Squash with Garlic and Olive Oil

This is my favorite way of preparing spaghetti squash. It makes a lovely, low calorie side dish to serve with any vegetarian entree.

Serves 6.


  • 1 medium spaghetti squash (3-4 pounds)
  • 2 Tbsp olive oil
  • 2 Tbsp parley, chopped
  • 3 cloves garlic, crushed
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp crushed black pepper


  1. Preheat oven to 350 degrees F.
  2. Wash squash and pierce it in a few places with the tip of a sharp knife.
  3. Place whole squash on a baking tray and cook 40 minutes, or until a knife goes into the squash fairly easily.
  4. Allow the squash to cool 15 minutes or until you can handle it safely.
  5. Cut the squash in half lengthwise. Using a spoon, remove seeds and strings.
  6. Scrape the squash “noodles” into a bowl, reserving the shell if using for serving purposes.
  7. Toss with oil, garlic, parsley, salt and pepper. Serve hot or warm.

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