Easy Cheesy Spaghetti Squash
Transform your weeknight dinners with this Easy Cheesy Spaghetti Squash—a low-carb, gluten-free comfort food that doesn’t skimp on indulgence! Roasted until tender and naturally sweet, the spaghetti squash is shredded into delicate, pasta-like strands and smothered in a velvety cheese sauce made with mozzarella and Parmesan. Enhanced with a touch of garlic and finished with fresh parsley, this recipe is a decadent yet wholesome twist on classic mac and cheese. With just 10 minutes of prep and simple ingredients like olive oil, butter, and heavy cream, this dish is perfect for busy nights or as a healthy holiday side. Serve it bubbling hot for an irresistible dinner entrée or a satisfying side that your whole family will love!
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Recipe Information
Ingredients
- 1 medium-sized spaghetti squash
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons butter
- 0.5 cups heavy cream
- 1 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Brush the cut sides of the squash with olive oil and sprinkle with salt, black pepper, and garlic powder.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast in the preheated oven for 35-40 minutes, or until the squash is tender and can be easily pierced with a fork.
Remove the squash from the oven and let it cool for about 5 minutes.
Use a fork to scrape the spaghetti-like strands from the squash halves into a large mixing bowl.
In a medium saucepan, melt the butter over medium heat. Add the heavy cream and stir to combine.
Gradually stir in the mozzarella and Parmesan cheeses, mixing until the cheese is fully melted and the sauce is smooth.
Pour the cheese sauce over the spaghetti squash strands in the mixing bowl and toss until the squash is evenly coated.
Transfer the cheesy spaghetti squash mixture into an oven-safe dish.
Optional: Top with additional cheese for a golden, bubbly finish.
Place the dish under the broiler for 2-3 minutes, or until the top is golden and bubbly.
Garnish with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 25.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1512 mg | 116% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1340 mg | 29% | |
*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.
