MILLION DOLLAR SPAGHETTI SQUASH PASTA

Name: MILLION DOLLAR SPAGHETTI SQUASH PASTA
Prep time: 20 min
Cook time: 1 h
Yield: 6 people
Ingredients: 1 medium spaghetti squash (about 2-3 pounds); 1 tablespoon olive oil; salt and pepper to taste; 1 tablespoon olive oil; 2 cloves garlic, minced; ½ cup heavy cream; ¼ cup grated Parmesan cheese, plus more for topping; ¼ cup shredded mozzarella cheese; 2 tablespoons cream cheese, softened; ¼ cup chopped fresh basil; ¼ teaspoon red pepper flakes (optional); salt and pepper to taste

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Prep Time
20 mins
Cook Time
1 hr
Servings
6 people
Calories
350 kcal
Course
Main Course
Cuisine
American

MILLION DOLLAR SPAGHETTI SQUASH PASTA

Iris Warren

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This Million Dollar Spaghetti Squash Pasta is a surprisingly simple yet incredibly delicious and healthy meal. The "pasta" is naturally created by the spaghetti squash, which is then tossed with a creamy, cheesy, and flavorful sauce reminiscent of a decadent pasta dish, but without the heavy carbs. It's a satisfying and guilt-free indulgence.

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Ingredients

Servings

1 medium spaghetti squash (about 2-3 pounds)
1 tablespoon olive oil
salt and pepper to taste

Sauce:

1 tablespoon olive oil
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese, plus more for topping
¼ cup shredded mozzarella cheese
2 tablespoons cream cheese, softened
¼ cup chopped fresh basil
¼ teaspoon red pepper flakes (optional)
salt and pepper to taste

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Instructions

Prepare spaghetti squash: Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Brush the cut surfaces with olive oil and season with salt and pepper.
Roast squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the flesh is tender and can be easily shredded with a fork. Cooking time depends on the size of the squash.
Make the sauce: While the squash is roasting (or after it has cooled slightly), heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Add cream and cheeses: Stir in the heavy cream, Parmesan cheese, mozzarella cheese, and cream cheese. Cook over low heat, stirring constantly, until the cheeses are melted and the sauce is smooth and slightly thickened, about 5-7 minutes.
Shred squash and combine: Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Add the shredded squash to the skillet with the sauce.
Add basil and seasonings: Stir in the chopped fresh basil and red pepper flakes (if using). Season with salt and pepper to taste.
Serve: Serve the spaghetti squash pasta hot, topped with extra Parmesan cheese.

Notes

Spaghetti Squash: Choose a firm spaghetti squash with no soft spots.
Roasting Time: The roasting time will depend on the size of the squash. You'll know it's done when a fork easily pierces the flesh.
Sauce Consistency: If the sauce is too thick, add a little milk or broth to thin it out.
Variations: You can add other vegetables to the sauce, such as spinach, mushrooms, or roasted red peppers. You can also add cooked chicken or shrimp for protein.