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Cheesy Garlic Parmesan Spaghetti Squash Recipe

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4 from 2 reviews

Cheesy Garlic Parmesan Spaghetti Squash is a comforting and flavorful low-carb dish featuring tender roasted spaghetti squash tossed with a creamy mixture of cream cheese, mozzarella, Parmesan, fresh parsley, and garlic powder. This easy oven-baked recipe results in cheesy, garlicky goodness topped with melted Parmesan and fresh herbs, perfect as a satisfying side or light vegetarian main.

Ingredients

Spaghetti Squash and Seasoning

  • 2 medium spaghetti squash (about 5 pounds total)
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Cheese Mixture

  • 2 ounces cream cheese
  • 3 ounces whole-milk, low-moisture mozzarella cheese, shredded (about 3/4 cup)
  • 2 ounces Parmesan cheese, grated (about 1 cup), divided
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat and Prepare Cream Cheese: Arrange an oven rack in the middle position and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Place 2 ounces of cream cheese in a large mixing bowl and let it soften at room temperature while the oven heats.
  2. Prepare Squash for Roasting: Cut the 2 spaghetti squash in half lengthwise and scoop out the seeds from each half. Brush the cut sides with 1 tablespoon of olive oil and season evenly with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Arrange the squash halves cut-side down on the prepared baking sheet.
  3. Roast Squash: Roast the squash in the preheated oven until the flesh is tender when pierced with a fork and the skin is browned and blistered, approximately 40 minutes.
  4. Prepare Cheese Mixture: While the squash roasts, shred 3 ounces of mozzarella cheese (about 3/4 cup) and grate 2 ounces of Parmesan cheese (about 1 cup). Chop 2 tablespoons of fresh parsley leaves. Add the shredded mozzarella, 3/4 cup of Parmesan (reserve 1/4 cup for topping), chopped parsley, and 1/2 teaspoon garlic powder to the softened cream cheese in the bowl. Stir well with a rubber spatula until fully combined.
  5. Shred Roasted Squash: Remove the baking sheet from the oven and flip the squash halves over so the cut sides are facing up. Use a fork to shred the flesh of each squash half, leaving about a 1/2-inch border of unshredded flesh intact near the skin to help contain the filling.
  6. Combine and Fill: Transfer the shredded squash flesh to the cheese mixture bowl and toss together gently until fully combined. Evenly divide this cheesy squash filling back into the hollowed squash shells. Sprinkle the reserved 1/4 cup Parmesan cheese evenly over the filled squash halves.
  7. Bake and Broil: Bake the filled squash halves at 400°F for 8 to 10 minutes until the cheese melts. Then switch the oven to broil and broil the squash for 2 to 3 minutes, watching carefully, until the cheese topping is golden brown, bubbly, and slightly crisp.
  8. Garnish and Serve: Remove from the oven and garnish with additional freshly chopped parsley. Serve hot as a delicious and cheesy vegetarian dish.

Notes

  • Make Ahead: Roast and shred the spaghetti squash up to one day in advance and store it in an airtight container in the refrigerator. Add approximately 10 extra minutes to the baking time when reheating stuffed squash.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat thoroughly before serving.

Find it online: https://flavorspath.com/cheesy-garlic-parmesan-spaghetti-squash-recipe/