Peas N Cheese Squash Spaghetti
Elevate your weeknight dinner game with this creamy, wholesome, and veggie-packed Peas N Cheese Squash Spaghetti! This recipe transforms roasted spaghetti squash into tender, golden strands that mimic traditional pasta, while keeping things light and nutritious. Tossed in a velvety sauce made with cream cheese, milk, and parmesan, and enhanced with vibrant, sweet peas, this dish is the perfect blend of indulgence and comfort. A touch of garlic and fresh parsley brightens the flavors, making every bite irresistible. With a short prep time and oven-roasted simplicity, it's a delicious low-carb alternative to classic pasta dishes that’s perfect for busy evenings. Enjoy this family-friendly recipe that's rich in flavors, packed with vegetables, and ready to impress in just under an hour!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup frozen peas
- 4 ounces cream cheese
- 1 cup parmesan cheese
- 3 cloves garlic
- 0.25 cup milk
- 2 tablespoons parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle each half of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Place the squash halves cut-side down on the baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, cook the frozen peas in boiling water for 2-3 minutes. Drain and set aside.
Mince the garlic cloves and sauté them in a skillet over medium heat with 1 tablespoon of olive oil until fragrant, about 1-2 minutes.
Add the cream cheese, milk, and 1/2 cup of parmesan cheese to the skillet. Stir until the cheese is melted and the mixture is creamy. Season with the remaining salt and pepper.
When the squash is done roasting, allow it to cool for a few minutes, then use a fork to scrape the flesh into spaghetti-like strands.
Add the spaghetti squash strands and peas to the skillet with the cheese sauce, tossing to coat everything evenly.
Serve the Peas N Cheese Squash Spaghetti on plates or bowls. Garnish each serving with the remaining parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 4778 mg | 208% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 41.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1366 mg | 105% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1882 mg | 40% | |
*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.
