Creamy Spaghetti Squash
Ingredients
- 1 large spaghetti squash
halved longwise, seeds and membranes scooped out
- olive oil
for brushing
- 2 tablespoons butter
- 4 cloves garlic
minced
- 1 cup heavy cream
), (Half & Half or milk will also work, but won't be as rich
- 1 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1¼ cups mozzarella cheese
divided
- 6 ounces baby spinach
- to tastesalt
- to tastefresh ground black pepper
- chopped fresh parsley
for garnish, optional
Directions
- 1
Preheat oven to 400˚F. Line a baking sheet with parchment paper or foil.
- 2
Scoop out the seeds and stringy center from the squash and discard.
- 3
Place squash cut side up on the baking sheet. Brush with olive oil and sprinkle with salt and pepper; then turn them over, cut-sides down.
- 4
Bake for 35 to 40 minutes, or until tender. Let squash cool slightly, or until cool enough to handle.
- 5
Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides. Set strings aside in a plate and transfer unfilled boats back to the baking sheet. Set aside.
- 6
In a large sauté pan melt butter over medium heat. Add garlic and cook for 20 seconds, or until fragrant.
- 7
Slowly pour in heavy cream and whisk. Continue to cook, stirring constantly, until just starting to thicken. Reduce heat to low, add parmesan and Italian seasoning; stir until combined. Remove from heat.
- 8
To the cream mixture, add the shredded spaghetti squash, 3/4 cup mozzarella cheese and the spinach; toss to coat. Taste for salt and pepper and adjust accordingly.
- 9
Divide mixture evenly among the squash boats.
- 10
Sprinkle with remaining mozzarella cheese. Return to oven and bake for 10 to 12 minutes, or until cheese is melted.
- 11
Remove from oven.
- 12
Cut squash boats in half.
- 13
Garnish with parsley and serve.
Creamy Spaghetti Squash
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About this Recipe
Craving a comforting, creamy pasta dish without the carbs? This Creamy Spaghetti Squash recipe offers a delightful, filling twist on a classic, perfect for a satisfying weeknight meal that everyone will enjoy.
You'll love how the naturally sweet, tender strands of baked spaghetti squash perfectly complement a rich, homemade Alfredo sauce, infused with fresh garlic, fragrant Italian seasoning, and vibrant baby spinach. A generous amount of gooey mozzarella and sharp Parmesan cheese ensures every forkful is both incredibly flavorful and wonderfully satisfying, making this dish truly stand out.
Prepare for a truly comforting dish that balances richness with a fresh, wholesome feel. Each bite delivers tender strands of baked spaghetti squash coated in a luscious, garlicky cream sauce, studded with tender wilted baby spinach and stretches of melted mozzarella. The Parmesan adds a delightful salty, umami depth, making this a remarkably satisfying and guilt-free alternative to traditional pasta. It's a dish that feels indulgent but keeps things light, offering a substantial meal that’s both delicious and fulfilling.
This recipe is incredibly versatile and easily adaptable. For a slightly lighter sauce, you can substitute the heavy cream with Half & Half or milk, though the sauce won't be quite as rich. Feel free to adjust the amount of fresh garlic or Italian seasoning to suit your palate, adding more for an extra punch of flavor.
This Creamy Spaghetti Squash is a fantastic choice for a comforting weeknight dinner, offering a wholesome and delicious meal that serves four. Garnish with a sprinkle of fresh chopped parsley for an extra touch of color and freshness, enhancing its appeal.