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Garlic Parmesan Spaghetti Squash Recipe

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4.1 from 12 reviews

This Garlic Parmesan Spaghetti Squash recipe features tender roasted spaghetti squash combined with a creamy garlic spinach parmesan sauce. It’s a delicious, low-carb alternative to traditional pasta dishes, baked to perfection with a cheesy topping that creates a comforting and flavorful meal. Simple to prepare and perfect for a healthy weeknight dinner that serves four.

Ingredients

Spaghetti Squash

  • 1 medium spaghetti squash
  • 2 Tbsp olive oil
  • Salt and pepper, to season

Creamy Garlic Parmesan Sauce

  • 1 Tbsp olive oil
  • 4 minced garlic cloves
  • 4 cups chopped baby spinach
  • ½ cup heavy cream
  • ½ cup freshly grated parmesan cheese
  • ¼ cup cream cheese
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ cup freshly grated parmesan cheese (for topping)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the spaghetti squash.
  2. Prepare the squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits using a metal spoon. Place the halves on the prepared baking sheet, drizzle 2 tablespoons olive oil inside each, and season with salt and pepper.
  3. Roast the squash: Flip the squash halves so the cut side is facing down on the baking sheet, then bake in the preheated oven for 40 minutes until tender.
  4. Sauté garlic: While the squash roasts, heat a frying pan over medium-high heat. Add 1 tablespoon olive oil and the minced garlic cloves. Cook the garlic for about 30 seconds until fragrant, being careful not to burn it.
  5. Cook spinach: Add the chopped baby spinach to the pan and sauté for 1 minute until the spinach wilts.
  6. Make the cream sauce: Reduce the heat to low and add heavy cream, grated parmesan cheese, cream cheese, salt, and black pepper. Stir gently until all ingredients melt together into a smooth, creamy sauce. Remove from heat.
  7. Prepare the squash strands: Remove the roasted spaghetti squash from the oven and allow it to cool for 10-15 minutes. Using two spatulas, carefully flip each half over so the cut side is up. Take a fork and scrape the flesh to create spaghetti-like strands.
  8. Combine squash and sauce: Pour the creamy garlic parmesan sauce evenly into each spaghetti squash half. Mix the sauce and squash strands together gently with a fork.
  9. Add topping and bake: Sprinkle ¼ cup freshly grated parmesan cheese evenly over the top of each squash half. Return to the oven and bake at 400°F for an additional 10 minutes until the cheese topping is melted and slightly golden.

Notes

  • You can substitute heavy cream with half-and-half for a lighter sauce but it may be less creamy.
  • For a nuttier flavor, try adding toasted pine nuts or walnuts as a garnish.
  • Make sure to let the squash cool slightly before handling to prevent burns.
  • Use fresh parmesan cheese for the best melting and flavor results.
  • This dish can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

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