Creamy Baked Spaghetti Squash Parmesan Low Carb
Indulge in the rich, savory flavors of this Creamy Baked Spaghetti Squash Parmesan, a low-carb delight that transforms a humble vegetable into a comforting, cheesy masterpiece. Perfect for health-conscious eaters, this recipe features tender, roasted spaghetti squash strands tossed in a luscious blend of cream cheese, Parmesan, and garlic-infused heavy cream. Topped with melty mozzarella and baked to golden perfection, this dish is a satisfying alternative to traditional pasta bakes. With just 15 minutes of prep time and a guilt-free twist, it's an effortless way to serve up creamy, cheesy goodness without the carbs. Serve it straight from the oven and garnish with fresh parsley for a crowd-pleasing dinner that's big on flavor and light on guilt!
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Recipe Information
Ingredients
- 1 medium (about 3-4 pounds) Spaghetti squash
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 ounces (softened) Cream cheese
- 1 cup (shredded) Mozzarella cheese
- 1 tablespoon Chopped parsley
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Drizzle the cut side of the squash halves with olive oil, and season with 1/4 teaspoon each of salt and pepper. Place them cut side down on the prepared baking sheet and bake for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is baking, prepare the creamy sauce. In a medium-sized saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese and softened cream cheese until the mixture is smooth and creamy. Remove from heat.
Once the spaghetti squash is cooked, let it cool for a few minutes. Use a fork to gently scrape the flesh into spaghetti-like strands and place them in a large mixing bowl.
Reduce the oven temperature to 375°F (190°C).
Add the creamy Parmesan sauce to the spaghetti squash strands and mix until well combined.
Transfer the mixture to a greased 9x9-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 74% | |
| Saturated Fat | 29.5 g | 147% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.7 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 518 mg | 11% | |
*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.
