Cheesy Spaghetti Squash Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Cheesy Spaghetti Squash Recipe
Description
Cheesy Spaghetti Squash features halved, roasted spaghetti squash whose tender flesh is shredded to resemble pasta strands. The squash is baked until soft, then topped with a sauce made by sautéing garlic and flour in butter, then whisking in half and half to create a creamy base. Parmesan and mozzarella cheeses are melted into the sauce for a rich texture and flavor. The mixture is combined and baked again briefly in the hollowed squash shells for a golden finish.
This dish balances the squash's mild sweetness with a smooth cheese sauce, offering a flavorful and comforting option that serves well as a side or vegetarian main. The method leverages simple ingredients to create a luscious dish where the shredded squash effectively substitutes pasta noodles, making it lighter yet still satisfying.
To make peeling and halving the squash easier, the recipe suggests pre-cooking it in the microwave with pierced skin. It also advises propping the squash upright during the final bake to prevent filling spillage. Adjust the sauce thickness with extra half and half as needed, and garnish with minced parsley for a fresh note.
Ingredients
- 6 - 6.5 lbs spaghetti squash (3 medium or 2 large), halved, scoop out seeds and membranes*
- 1 Tbsp olive oil
- 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
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
- Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
- Bake in preheated oven until tender, about 40 minutes.
- Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
- In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
- While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
- Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
- Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
- Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
- Return to oven and bake until cheese has melted, about 10 minutes.
- Sprinkle with parsley and serve warm.
Notes
- To make cutting the squash easier, pierce the skin several times and microwave for 5 minutes before halving it.
- Use a strip of balled-up foil to prop the squash upright during baking to keep the filling inside.
- Adjust the sauce thickness by adding more half and half if it becomes too thick.
- Seeds and membranes can be discarded or reserved for other uses.
User Reviews
Overall Rating
5
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