Parmesan Garlic Spaghetti Squash
User Reviews
5
Parmesan Garlic Spaghetti Squash
Description
This Parmesan Garlic Spaghetti Squash recipe starts with baking halved spaghetti squash until tender, allowing the natural moisture and sweetness of the squash to develop. After roasting, the strands are shredded with a fork to create spaghetti-like threads. Meanwhile, a sauce is prepared by sautéing minced garlic briefly in a mixture of butter and olive oil to release its aroma without browning.
The sauce is enriched with chicken broth and mascarpone cheese, which adds creaminess and subtle tang, along with freshly grated Parmesan cheese that lends a salty, nutty flavor. Seasoned with salt, pepper, and optional red pepper flakes for a mild heat, the sauce melds with the squash strands when combined in a skillet. Fresh chopped parsley brightens the dish with herbal notes.
Parmesan Garlic Spaghetti Squash works well as a side or main for those seeking a vegetable-based noodle alternative. It offers a balance of buttery richness and fresh garlic, with a creamy texture that coats the light strands of squash. Variations with Asiago or Romano cheese are possible depending on availability, and mascarpone can be substituted with cream cheese if needed.
Ingredients
- 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 parsley chopped, fresh
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- red pepper flakes optional, pinch
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 mascarpone cheese is unavailable, cream cheese can replace it, though mascarpone offers a milder flavor.
- Freshly grated Parmesan or similar cheeses like Asiago or Romano yield better flavor than pre-grated versions.
- To avoid burning garlic, sauté it briefly on medium-low heat just until fragrant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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