Garlic Parmesan Baked Spaghetti Squash

Veggie noodles have become all the rage as folks look for different ways to eat healthier. I can’t say that I’ll ever give up my pasta entirely, but vegetable alternatives can virtually simulate that beloved pasta experience and still achieve that comfort food feeling. Spaghetti squash is a fantastic vegetable alternative to pasta that’s super Veggie noodles have become all the rage as folks look for different ways to eat healthier. I can’t say that I’ll ever give up my pasta entirely, but vegetable alternatives can virtually simulate that beloved pasta experience and still achieve that comfort food feeling. Spaghetti squash is a fantastic vegetable alternative to pasta that’s super easy to cook and it still has that pasta-like experience that we all love.

INGREDIENTS

• 1 2-3 lb spaghetti squash
• 3 tablespoons garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, as needed

• PREPARATION

  1. Preheat oven to 400°F.
  2. Slice spaghetti sauce in half lengthwise and remove the seeds. Rub cut side of squash with a bit of olive oil, season with salt and pepper, and place cut side down on a rimmed baking sheet.
  3. Bake until tender and easily pierced with a fork, about 40 minutes.
  4. Meanwhile, stir together the garlic, Italian seasoning, heavy cream and Parmesan cheese in a small bowl. Season to taste with salt and pepper and set aside.
  5. Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.
  6. Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.
  7. Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!