Cheesy Spaghetti Squash
Transform your weeknight dinner routine with this irresistible Cheesy Spaghetti Squash, a creamy and low-carb comfort food that will delight your taste buds. Roasted to perfection, the tender spaghetti squash is scraped into golden, pasta-like strands and smothered in a rich, velvety cheese sauce made from Parmesan, mozzarella, and a touch of heavy cream. With the delicate aroma of sautéed garlic and a sprinkle of fresh parsley for garnish, this dish strikes the perfect balance between indulgence and wholesome eating. Ready in just over an hour, it’s a flavorful, gluten-free alternative to traditional pasta that will leave everyone at the table asking for seconds. Whether you're searching for a satisfying main course or a hearty side dish, this cheesy, creamy creation will become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 40-45 minutes, or until the flesh is fork-tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, whisking constantly until the cheese melts and the mixture is smooth.
Reduce the heat to low and add the shredded mozzarella cheese, stirring until it is fully melted and incorporated into the sauce. Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Remove the squash from the oven and allow it to cool for a few minutes. Use a fork to scrape the flesh of each half, creating spaghetti-like strands.
Add the spaghetti squash strands to the skillet with the cheese sauce. Toss gently to coat the squash evenly with the sauce.
Transfer the cheesy spaghetti squash to a serving dish and garnish with chopped fresh parsley if desired.
Serve immediately and enjoy this creamy, cheesy, low-carb comfort dish!
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.8 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
