VG Vegetarian

Garlic and Herb Spaghetti Squash

Really tasty low carb + gluten free Garlic + Herb Spaghetti Squash recipe that is so easy to make and filling!! I love how light and flavorful it is!

Prep: 15 minsCook: 45 minsTotal: 1 hour


  • 1 large spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • sprinkle sea salt
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave nectar
  • 1/4 cup parsley, chopped
  • 2 tablespoons sage, chopped
  • 1 cup Gruyere cheese, shredded
  • 1/4 cup pine nuts, toasted


  1. Preheat oven to 400F.
  2. Cut the ends off the spaghetti squash and then cut in half lengthwise. Scoop our the seeds and discard.
  3. Brush with olive oil on the insides of the spaghetti squash and sprinkle with salt.
  4. Place flat side down on a lined baking sheet and cook for 35 – 40 minutes.
  5. Flip so the flat side is facing up and roast for another 10 minutes.
  6. While the spaghetti squash is roasting, prep your other ingredients.
  7. Combine the extra virgin olive oil, white wine vinegar, agave, and minced garlic cloves in a jar with a lid and shake.
  8. When the squash is done, use a fork to loosen up the spaghetti squash strands from the outer shell.
  9. Drizzle the dressing into the squash.
  10. Divide the cheese and herbs between the center of the squash halves.
  11. Top with toasted pine nuts.


Per serving: Calories 474; Fat 43.4g (Sat 14.2g); Protein 19.1g; Carb 5.2g (net carbs 3.4g); Fiber 1.8g; Sodium 421mg

Nutrition Info:

  • Serving Size: 2
  • Calories: 486
  • Sugar: 3g
  • Sodium: 266mg
  • Fat: 43g
  • Saturated Fat: 13g
  • Unsaturated Fat: 26g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 19g
  • Cholesterol: 59mg
© The Toasted Pine Nut