Can you eat all of a spaghetti squash?

Can you eat the skin of Spaghetti Squash? Unlike the skin of acorn squash or kabocha squash, I would not recommend eating the skin of the spaghetti squash . It will not harm you, however, after cooking the skin turns rough- almost like eggshells- and is paper thin.

Is spaghetti squash better for you than pasta?

Overall, if you're trying to reduce calories or carbs, spaghetti squash is the better choice . And it's richer in many nutrients, too, like B vitamins and vitamin C. Spaghetti squash is a nutritious, low carb alternative to pasta. It's also much lower in calories than pasta.

What part of the body is spaghetti squash good for?

Colon Health Because of the appearance of spaghetti squash, you might assume that it is rich in fiber. It has over 2 grams per serving, which is more than regular pasta but not as much as many other vegetables. Fiber in the diet contributes to colon health by increasing the regularity of bowel movements.

How do you soften spaghetti squash to make it easier to cut?

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin . Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

How long does spaghetti squash last in the fridge?

Spaghetti squash will keep in the refrigerator for one to two weeks . Spaghetti squash without any blemishes will keep closer to two weeks. Make sure you use your squash before any of the blemishes start to soften.

Why is my spaghetti squash mushy?

Give the slices a touch of salt, but not too much! Adding too much salt can cause the squash to get too watery as it cooks . And then you'll be left with mushy strands.

Is it okay to eat undercooked spaghetti squash?

As a certified executive chef, Tiner says the short answer is simple: Yes, you can . "You can eat raw squash, however, the taste may not be to everyone's liking," Tiner notes. "Squash contains a toxin known as Cucurbitacin E, which can give the squash a bitter taste.

Is the entire squash edible?

All squash skin is edible . However, in the same way you wouldn't eat a banana peel, edible doesn't necessarily mean you want to eat it. Some squash has thin skin that's tasty and tender, while others have a tough shell that even cooked is chewy and stringy.

Can I eat a whole squash?

“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing .”

Can you eat the shell of spaghetti squash seeds?

Eating Squash Seeds No matter how you enjoy these seeds, they provide excellent nutritional benefits. Like pumpkin seeds, the squash seed shell is edible. However, most people find that the seed is best enjoyed de-hulled. Therefore, the seeds are often boiled or roasted to remove the shell, and the hull is discarded.

Garlic Parmesan Spaghetti Squash (Low Carb Recipe)

October 27, 2016

by Kirbie

Jump to Recipe

Roasted spaghetti squash is tossed in a garlicbuttersauceand gratedParmesan cheesefor alow-carbside dishrecipe. This parmesan spaghetti squash is a low carb side dish that’s light and flavorful.

Roasted spaghetti squash is tossed in a garlicbuttersauceand gratedParmesan cheesefor alow-carbmeal.

If you’ve never made spaghetti squash before, I’m sharing step-by-step photos and both themicrowaveandovenmethods for cooking it. It’s an easysquash recipethat you can serve in different ways – I like it as aside dish.

I really enjoy spaghetti squash. The fact that the squash naturally comes apart like spaghettistrandsis just so fascinating to me.

Until this year, I’ve never cooked spaghetti squash. I’ve eaten it many times, but never thought to make my own. But after seeing them on sale at ALDI and Trader Joe’s, I bought several. And now I feel like an expert! Okay, not really.

The trickiest part is cutting the spaghetti squash open. Once you get that done with, the rest is pretty easy. You remove the seeds, and then you cook it: either in themicrowaveor in theoven.

I prefer theovenmethod because the spaghetti squash has a roasted sweetness to it that doesn’t come out when it’s cooked in themicrowave. However, if you’re pressed for time, it’s much faster to make in themicrowave.

Once youroastthe squash and it’stender, you can scrape off the flesh, which breaks into thinstrands. While they stilltastelike squash, they do make a great substitute for your favoritepastaand noodle dishes.

I tossed mine with an easy garlicbuttersauceand thenstirin someParmesan cheese. I love melted cheese in mypastadishes.

If you have an IP, you might like to try my Instant Pot Spaghetti Squash which is even easier to make.

More Recipes to Try

Baked CheesyTomatoes
CreamCauliflower
SaltandPepperTofu
SingaporeNoodleswith Spaghetti Squash

Garlic Parmesan Spaghetti Squash

Servings: 2

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Side Dish

Cuisine: American

Roasted spaghetti squash is tossed in a garlic butter sauce and grated Parmesan cheese for a low-carb meal. You can make this recipe with your microwave or oven and I've included instructions for both.

5 from 4 votes

Ingredients

1/2 extra-large spaghetti squash
4 tbsp butter
4 garlic cloves minced
2 tbsp chicken broth
1/2 cup grated Parmesan cheese
1/2 tbsp chopped parsley

Instructions

How to Prep the Spaghetti Squash

Wash the exterior of the squash and then towel dry it. Using a very sharp knife or cleaver, slowly cut into your squash. You want to cut it in half length-wise.
If the squash is very hard to cut, you can soften it slightly in the microwave. I recommend making a few small slits into the squash with your knife for ventilation. You will microwave approximately 5 minutes, but if it's your first time doing this method, I recommend stopping at 1-2 minute intervals to check on the progress of your squash. You can also cut a few more slits for ventilation between these intervals as it should get easier.
After 5 minutes, the squash will still be fairly hard, but you should be able to slice through it with some strength.
Carefully keep working with your knife until you are able to cut all the way through and around your spaghetti squash except atthe stem, at which point you will need to pry open the squash.
Scrape seeds clean off of squash. You can toss or save them for roasting. Save half of the squash for another use.

How to Cook Spaghetti Squash in the Microwave

For the microwave method of cooking, place squash with the cut-open side facing down, into a microwave dish filled with 1 inch of water. Place into microwave and cook at 5 minute intervals. Check after 5 minutes to see if squash is cooked. It should take between 10-15 minutes total depending on the size of your squash.
Once squash is cool enough to touch, use a fork to scrape the squash off of its shell. It will naturally fall into thin strands and you should be able to scrape all the way down to the skin of the shell.

How to Cook Spaghetti Squash in the Oven

For oven method, preheat oven to 375°F. Place squash on baking sheet (the cut-open side facing up) and cook for 30-40 minutes, until squash is tender and cooked.
Once squash is cool enough to touch, use a fork to scrape the squash off of its shell. It will naturally fall into thin strands and you should be able to scrape all the way down to the skin of the shell.

How to Make the Garlic Sauce

In a small saucepan, add butter, garlic and broth. Cook until butter is melted and the aroma of the garlic has fully seeped into the mixture. Pour over spaghetti squash strands.
Add in cheese. Toss until sauce and cheese is evenly mixed. If desired, sprinkle a little more cheese on top and parsley. Serve warm.

Nutrition

Serving: 0.5of recipe, Calories: 210kcal, Carbohydrates: 4.5g, Protein: 5.8g, Fat: 19.3g, Saturated Fat: 11.9g, Sodium: 274.1mg, Fiber: 0.7g, Sugar: 1.3g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Posted in: Gluten Free, Main dishes, Recipes

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18 comments on “Garlic Parmesan Spaghetti Squash”

Rachel — October 25, 2021 @ 2:44 am Reply

Easy to prepare. I baked the squash in the oven. I used half the amount of garlic in the parmesan sauce, and it was enough for us. Delicious.
- Kirbie's Cravings Team — October 26, 2021 @ 12:22 pm Reply
  
  We’re glad you liked it!
Stephanie M — April 22, 2021 @ 2:45 am Reply

So simple and tasty! I was very generous with the garlic.
- Kirbie's Cravings Team — September 6, 2021 @ 2:12 pm Reply
  
  Thanks for letting us know!
barbara — March 14, 2021 @ 10:12 am Reply

An easy, lazy way to bake spaghetti squash is to put it uncut on a cookie sheet and bake til done. Cut it open, scrape out squash. No wielding the cleaver, etc. So fun when it is even easier!! Thanks for your great ideas.
- Kirbie's Cravings Team — August 23, 2021 @ 8:29 am Reply
  
  Thanks for sharing your tip!
A Cajun Cook — February 20, 2021 @ 12:42 pm Reply

Excellent! If you are a garlic lover, you can always add more.
- Kirbie — February 23, 2021 @ 12:07 am Reply
  
  I’m glad you enjoyed!
Donna O’Grady — October 27, 2019 @ 2:04 pm Reply

Cut it crosswise and clean out seeds. It’s easier to cut and you get longer strands.
- Kirbie — October 28, 2019 @ 10:08 am Reply
  
  thank you for sharing!
Jennifer Sheffield Hunt — April 7, 2018 @ 4:04 pm Reply

If there is extra squash can you cook it, then freeze for use later?
(Like the other half you mention to use for future use)
- Kirbie — July 24, 2018 @ 10:01 am Reply
  
  yes!
Sarah — June 7, 2017 @ 8:55 pm Reply

Do you have the nutritional information for this dish? I.e. Sodium? Carbs? Thanks in advance.
- Kirbie — June 9, 2017 @ 8:41 am Reply
  
  unfortunately I do not. There are many fitness/health websites out there that have tools so you can calculate that information but it’s not something I currently am able to offer.
Sabrina B — October 28, 2016 @ 6:14 am Reply

a great alternative to a baked potato. love the parmesan and garlic infusion, thank you!
- Kirbie — November 2, 2016 @ 1:19 am Reply
  
  you’re welcome!
Lorri — October 27, 2016 @ 6:25 am Reply

I too – just started preparing spaghetti squash in the last year or two. Thank goodness for the microwave method, to soften it before cutting. I always microwave it for about 5 minutes ( and then cool for three) and then it’s ready to cut. I don’t think it’s necessary to stop after one minute to check — as the slight cooking that occurs is fine, since you will continue to cook in the oven or microwave
Your mixture of seasoning sounds tasty. I will try this soon!
- Kirbie — October 27, 2016 @ 9:26 am Reply
  
  Hi Lorri- I’m guessing 5 minutes is about right for most microwaves, but I think to be extra cautious, it’s probably best to stop after 1-2 minutes the first time, just so there’s no issues.

Garlic Parmesan Spaghetti Squash (Low Carb Recipe) - Kirbie's Cravings (2024)