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Spaghetti squash spaghetti

Best Spaghetti Squash Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 2 to 3 as a main, 4 as a side 1x


The best way to eat everyone’s favorite squash? Spaghetti squash spaghetti! The noodles are sauteed with herbs, then topped with marinara and Parmesan.


  • 1 medium spaghetti squash (3 pounds)
  • 1 garlic clove
  • 2 tablespoons salted butter (or sub olive oil for vegan)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup grated Parmesan cheese, plus more to serve (or Vegan Parmesan Cheese)
  • Marinara sauce (use Easy Marinara Sauce or Homemade Spaghetti Sauce with meat or veggie crumbles)
  • Protein, if serving as a main dish*


  1. Cook the spaghetti squash: Make Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
  2. Mince the garlic.
  3. When the squash is cooked, heat a large skillet to medium low. Add the butter and olive oil and warm until melted. Add the garlic, oregano, basil, onion powder, and garlic powder. Warm, stirring occasionally, for 3 to 4 minutes until garlic just starts to brown. Remove from heat and add squash noodles, kosher salt and grated Parmesan cheese. Toss until well combined. Taste, and add salt as necessary.
  4. Serve with your favorite marinara sauce and a bit more grated Parmesan cheese.


*Since squash isn’t as filling as normal noodles, you may want to serve with meat, eggplant meatballs, veggie meatballs, lentils, walnut meat, crispy tofu, tofu crumbles, or another plant based protein. We served with goat cheese, bread, and a salad.

  • Category: Main Dish
  • Method: Roasted / Pressure Cooker
  • Cuisine: Squash
  • Diet: Vegetarian