Parmesan Garlic Spaghetti Squash

Name: Parmesan Garlic Spaghetti Squash
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 serving
Ingredients: 3 - 4 pound spaghetti squash; ⅔ cup Parmesan Cheese; ½ cup mascarpone cheese; ½ cup chicken broth; 6 tablespoons butter; 3 cloves garlic; 3 tablespoons fresh parsley; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; Optional: pinch of red pepper flakes

User Reviews

5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
8
Calories
219 kcal
Course
Side Dish
Cuisine
American

Parmesan Garlic Spaghetti Squash

Iris Warren

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This easy Parmesan Garlic Spaghetti Squash is a warm and creamy, comforting side dish that's loaded with the most incredible combination of flavors.

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Ingredients

Servings

3 - 4 pound spaghetti squash
⅔ cup Parmesan Cheese fresh grated
½ cup mascarpone cheese
½ cup chicken broth
6 tablespoons butter softened
3 cloves garlic minced
3 tablespoons fresh parsley chopped
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
Optional: pinch of red pepper flakes

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Instructions

Preheat oven to 400°F.
Cut your spaghetti squash in half lengthwise and scrape out all the seeds. Using a fork, poke a few sets of holes on the outside of each half.
Brush olive oil on a sheet pan lined with parchment paper, then drizzle the cut side of the spaghetti squash with olive oil. Sprinkle salt and pepper, then place cut side down on the baking sheet.
Bake in the oven for 35 minutes or until cooked through.
Remove it from the oven, flip both halves over and allow to cool while you make the sauce.
Heat a large skillet to medium low and add in the butter and olive oil. Once the butter has melted, add in the garlic and sauté for about 10 seconds or until fragrant, but do not brown it.
Stir in the chicken both and mascarpone cheese, salt and pepper to taste.
Once the spaghetti squash has cooled enough to handle, shred it into long spaghetti like strands using a fork.
Add the squash to the skillet along with the parsley and (optional) red pepper flakes, toss to combine and cook until heated through.
Add in the parmesan cheese and toss. Serve with more grated parmesan cheese and parsley over the top. Store leftovers in an airtight container in the fridge for a few days.

Notes

If you can't find mascarpone cheese, you can substitute with cream cheese. I prefer the mascarpone because of it's mild flavor.
You can also use either Asiago or Romano cheese instead of or in combination with the parmesan cheese. Just be sure to try to use freshly grated if you can.