Cheesy Spaghetti Squash

There’s something magical about a warm bowl of Cheesy Spaghetti Squash on a chilly fall evening. I remember the first time I had spaghetti squash; it was a cozy dinner at a friend’s house, and I was amazed at how such a humble vegetable could transform into something so delicious. The nutty aroma filled the air as it baked, and I couldn’t believe how the strands resembled pasta. Since then, Cheesy Spaghetti Squash has become a staple in my kitchen, especially when I want to impress guests without spending hours slaving over a hot stove. Just picture a dish that’s cheesy, creamy, and ever-so-satisfying, all while being a healthy alternative to traditional pasta. Each forkful is packed with flavor, and I can’t help but smile every time I serve it up.

What Goes Into Cheesy Spaghetti Squash

The ingredients in Cheesy Spaghetti Squash are not only simple but also work harmoniously to create a delicious dish. The star of the show is, of course, the spaghetti squash, which lends a unique texture and flavor. Combined with olive oil, butter, and garlic, the squash is elevated to wholesome perfection. The addition of parmesan and mozzarella provides a creamy richness that makes this dish irresistible.

• 6 – 6.5 lbs Spaghetti Squash (3 medium or 2 large), halved, scoop out seeds and membranes. This is the star ingredient, providing a pasta-like texture that’s packed with nutrients.
• 1 Tbsp Olive Oil. Used for brushing the squash, it helps achieve a nice golden brown while enhancing flavor.
• 2 Tbsp Butter. Adds richness and a velvety texture to the dish.
• 1 1/2 Tbsp Minced Garlic (about 4 cloves). Garlic brings a fragrant, savory depth to the flavors.
• 1 Tbsp All-Purpose Flour. This thickens the creamy mixture, giving it body and texture.
• 1 Cup Parmesan Cheese (imported). A must-have for that salty, nutty flavor that complements the squash beautifully.
• 1 1/4 Cups Mozzarella Cheese, divided. For that gooey cheese pull that everyone loves!
• 1 1/4 Cups Half and Half, then a little more if needed. Adds creaminess to the sauce.
• Salt and Freshly Ground Black Pepper, to taste. Essential seasonings to elevate all the flavors.
• 1 Tbsp Minced Parsley, for garnish (optional). A touch of fresh herbs brightens the dish.

How to Prepare Cheesy Spaghetti Squash

Making Cheesy Spaghetti Squash is a delightful experience that’s surprisingly simple. Follow these steps, and you’ll have a delicious meal that’s sure to impress. Let’s dive right into the cooking process!

1. Preheat your oven to 400 degrees. While the oven heats up, line a baking sheet with parchment paper to make cleanup easier.
2. Carefully scoop out the seeds and stringy center part from the spaghetti squash using a spoon. You can discard these or save the seeds for another recipe.
3. Place the squash cut side up on the baking sheet. Brush the flesh generously with olive oil and sprinkle with salt and pepper. Flip the squash upside down and roast.
4. Bake in the preheated oven until the squash is tender, which should take about 40 minutes. You’ll know it’s ready when you can easily pierce it with a fork.
5. Once baked, let the squash cool slightly. Using an oven mitt for safety, shred the spaghetti squash with a fork, leaving about a 1/4-inch border to form “boats.”
6. Return the empty squash halves to the baking sheet. In a large sauté pan over medium heat, melt the butter.
7. Add the minced garlic and flour into the pan and sauté for about 1 minute. You want the garlic to become fragrant but not browned.
8. While whisking vigorously, slowly pour in the half and half. Continue to cook, stirring constantly, until the mixture thickens slightly, about 3 to 5 minutes.
9. Reduce the heat to low and add in the parmesan cheese, stirring until it melts into a creamy sauce. If the mixture seems too thick, add in a splash or two more of half and half. Season to taste with salt and pepper.
10. Remove the pan from heat and fold the shredded spaghetti squash and 3/4 cup of mozzarella cheese into the creamy mixture until well combined. Taste again to check the seasoning.
11. Divide the cheesy mixture evenly among the squash halves, then sprinkle the remaining mozzarella cheese on top.
12. Return the squash to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
13. Once out of the oven, sprinkle with minced parsley for a pop of color and serve warm. Enjoy!

Ways to Adapt This Recipe

There are countless ways you can adapt Cheesy Spaghetti Squash to suit your taste or dietary needs. Here are some tips:

• Add Protein: Consider adding cooked chicken, turkey, or even chickpeas for a heartier meal.
• Vegetarian Delight: For a meatless option, mix in sautéed spinach, mushrooms, or bell peppers for added flavor and nutrition.
• Spice It Up: A pinch of red pepper flakes can give this dish a nice kick. Adjust the heat according to your preference!
• Herb Variations: Experiment with different herbs like thyme or basil to play with the flavor profile.
• Cheese Swap: Swap out mozzarella for another cheese like gouda or cheddar for a unique twist.
• Storage: Allow leftovers to cool completely before transferring them to an airtight container. It can be stored in the fridge for about four days.
• Freezing: You can freeze the baked halves for up to three months. Just thaw and reheat in the oven.

What to Serve Alongside Cheesy Spaghetti Squash

Pairing dishes with Cheesy Spaghetti Squash can enhance your meal experience. Here are some suggestions:

• Green Salad: A fresh, crisp salad drizzled with a light vinaigrette complements the richness of the dish perfectly.
• Garlic Bread: Serve with slices of warm garlic bread for a comforting combination.
• Roasted Vegetables: Roasted seasonal vegetables like carrots, Brussels sprouts, or zucchini make a colorful and nutritious side.
• Protein Options: Grilled chicken or fish can add a lean protein element to balance the meal.
• Seasonal Soups: A warm bowl of soup, like a pumpkin or butternut squash soup, is perfect for fall.
• Casual Gatherings: This dish is great for potlucks or family gatherings, offering a crowd-pleasing option that’s easy to serve.
• Meal Prep: Leftover Cheesy Spaghetti Squash can be stored and enjoyed throughout the week, making it a great meal prep choice.

FAQ

Conclusion

Cheesy Spaghetti Squash is truly a special dish that brings together the comforting flavors of cheese and the wholesome goodness of squash. It’s a fantastic way to enjoy a healthier alternative to pasta without sacrificing taste. I encourage you to give it a try; you’ll love how easy it is to make and how delightful it tastes!

Cheesy Spaghetti Squash

The ultimate comfort food, Cheesy Spaghetti Squash is creamy, cheesy, and oh-so-satisfying. This easy weeknight dinner is a perfect way to enjoy a healthy twist on pasta. You’ll crave this delicious dish tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 6 - 6.5 lbs Spaghetti Squash 3 medium or 2 large, halved, scoop out seeds and membranes
• 1 Tbsp Olive Oil For brushing
• 2 Tbsp Butter
• 1 1/2 Tbsp Minced Garlic (about 4 cloves)
• 1 Tbsp All-Purpose Flour
• 1 Cup Parmesan Cheese (imported)
• 1 1/4 Cups Mozzarella Cheese , divided
• 1 1/4 Cups Half and Half , then a little more if needed
• Salt and freshly ground black pepper, to taste
• 1 Tbsp Minced Parsley for garnish (optional)

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 400 degrees. While the oven heats up, line a baking sheet with parchment paper to make cleanup easier.
2. Carefully scoop out the seeds and stringy center part from the spaghetti squash using a spoon. You can discard these or save the seeds for another recipe.
3. Place the squash cut side up on the baking sheet. Brush the flesh generously with olive oil and sprinkle with salt and pepper. Flip the squash upside down and roast.
4. Bake in the preheated oven until the squash is tender, which should take about 40 minutes. You’ll know it’s ready when you can easily pierce it with a fork.
5. Once baked, let the squash cool slightly. Using an oven mitt for safety, shred the spaghetti squash with a fork, leaving about a 1/4-inch border to form “boats.”
6. Return the empty squash halves to the baking sheet. In a large sauté pan over medium heat, melt the butter.
7. Add the minced garlic and flour into the pan and sauté for about 1 minute. You want the garlic to become fragrant but not browned.
8. While whisking vigorously, slowly pour in the half and half. Continue to cook, stirring constantly, until the mixture thickens slightly, about 3 to 5 minutes.
9. Reduce the heat to low and add in the parmesan cheese, stirring until it melts into a creamy sauce. If the mixture seems too thick, add in a splash or two more of half and half. Season to taste with salt and pepper.
10. Remove the pan from heat and fold the shredded spaghetti squash and 3/4 cup of mozzarella cheese into the creamy mixture until well combined. Taste again to check the seasoning.
11. Divide the cheesy mixture evenly among the squash halves, then sprinkle the remaining mozzarella cheese on top.
12. Return the squash to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
13. Once out of the oven, sprinkle with minced parsley for a pop of color and serve warm. Enjoy!

Notes

• Choosing the Right Squash: Look for a firm and heavy spaghetti squash. It should have a smooth, yellow skin with no soft spots.
• Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave for best results.
• Don’t Skip the Cheese: The combination of parmesan and mozzarella is what makes this dish creamy and satisfying. Feel free to add more if you’re a cheese lover!
• Testing for Doneness: When baking the spaghetti squash, it should be soft enough to shred easily. Make sure not to overbake, or it may become mushy.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!