Description
Cheesy Garlic Parmesan Spaghetti Squash is a delightful and nutritious dish that brings together the comforting flavors of cheese and garlic in a low-carb package. This recipe transforms spaghetti squash into a creamy, cheesy delight that’s perfect for any occasion—be it a family gathering or a cozy night in. With its rich taste and satisfying texture, this dish serves as an excellent alternative to traditional pasta. Topped with a blend of three cheeses and fresh herbs, it’s not only keto-friendly but also vegetarian, ensuring everyone at the table can enjoy it.
Ingredients
Scale
- 2 ounces cream cheese
- 2 medium spaghetti squash (about 5 pounds total)
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces whole-milk 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
- Preheat your oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil. Season with salt and pepper. Place cut-side down on the baking sheet and roast for about 40 minutes until tender.
- In a mixing bowl, combine softened cream cheese, mozzarella, 3/4 cup Parmesan, parsley, and garlic powder until well mixed.
- Once roasted, flip the squash halves over and use a fork to shred the insides, leaving some intact. Mix shredded squash into the cheese mixture and fill each squash half with the mixture. Sprinkle remaining Parmesan on top.
- Bake for another 8-10 minutes until the cheese melts; broil for an additional 2-3 minutes until golden brown. Garnish with extra parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 471mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg