Imagine twirling your fork into a dreamy, cheesy dish that looks and tastes like pasta but is secretly a vegetable superhero! This Creamy Cheesy Spaghetti Squash is about to revolutionize your dinner game, offering all the indulgent comfort of mac and cheese with a fraction of the carbs. Perfect for health-conscious foodies, keto enthusiasts, and anyone craving a deliciously sneaky way to eat more vegetables, this recipe will make you forget you're even eating squash!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and inner membranes, creating a clean cavity.
- Drizzle the inside of the squash halves with olive oil and sprinkle with salt, pepper, and garlic powder. Place the squash cut-side down on the prepared baking sheet.
- Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork. The outer skin should be slightly golden and the flesh soft.
- Remove from the oven and let cool for 5-10 minutes until safe to handle. Using a fork, gently scrape the inside of the squash to create spaghetti-like strands.
- In a large mixing bowl, combine the scraped squash strands with cream cheese, mozzarella, and Parmesan cheese. Gently mix to ensure even coating.
- Transfer the cheesy squash mixture back into the squash shells or to a serving dish. Sprinkle additional Parmesan on top if desired.
- Optional: Place back in the oven under the broiler for 2-3 minutes to create a golden, bubbly cheese topping.
- Serve hot, garnished with fresh herbs like parsley or basil if desired.
Tips
- Choose a ripe spaghetti squash: Look for a firm squash with a deep, uniform yellow color and no soft spots.
- Sharp knife is crucial: When cutting the squash, use a sturdy, sharp knife and cut slowly to ensure even halves.
- Don't skip the olive oil: Drizzling oil helps create a more tender, flavorful roasted squash.
- Check doneness carefully: The squash is ready when it's easily pierced with a fork but not mushy.
- For extra flavor, try adding herbs like thyme or rosemary before roasting.
- If you want a crispier top, definitely use the broiler method for that golden, bubbly cheese crust.
- Leftovers can be stored in an airtight container for 3-4 days and reheated in the oven or microwave.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
