Cheesy Spaghetti Squash Recipe

Cheesy Spaghetti Squash Recipe – it’s my favorite thing to make spaghetti squash! It’s like alfredo or macaroni and cheese but with a veggie instead of pasta. In other words it’s seriously delicious comfort food!

Cheesy Spaghetti Squash Recipe

A recipe for when those cheesy dinner cravings strike! It’s the perfect way to use us spaghetti squash and it’s a recipe that will even get the kids to try it.

There are a few steps to the recipe but the end result is worth every bit of effort!

The hardest part is cutting the squash – but with a very sharp chef’s knife and trimmed off ends f(or a more stability) it’s can be done. Or I’ve listed the microwave tip for softening the skin to make cutting easier.

This is the perfect recipe to make for a fall meal. And you can pair it with a roasted chicken (or slow cooker chicken) or a simple cozy soup to complete it.

Shortcut Tip:

If you’d like to simplify the recipe you can even skip the second roasting and just serve the cheesy, saucy spaghetti squash straight from the pan. If going this route:

1. Scoop out and use up all of the spaghetti squash strings (no need to leave any intact to help the skins hold a shape).
2. Melt the 3/4 cup of mozzarella cheese into the sauce along with the parmesan then just omit the other 1/2 cup mozzarella.

Cheesy Spaghetti Squash Ingredients

• Spaghetti Squash
• Olive oil
• Butter
• Garlic
• Flour
• Parmesan cheese
• Mozzarella cheese
• Half and half
• Salt and pepper
• Parsley (Optional)

How to Roast Spaghetti Squash

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place squash cut side up on baking sheet.
3. Brush flesh with olive oil. Sprinkle with salt and pepper.
4. Turn upside down.
5. Bake in preheated oven until tender, about 40 minutes.
6. Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork.
7. With this recipe: You’ll want to leave about 1/4-inch border. Set squash aside and return unfilled boats to baking sheet.

How to Make Cheesy Spaghetti Squash

1. Roast squash as directed above.
2. In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.While whisking vigorously slowly pour in half and half. Let cook until just thickened.
3. Reduce to low heat, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
4. Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
5. Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese.
6. Return to oven and bake until cheese has melted, about 10 minutes.
7. Sprinkle with parsley and serve warm.

Tips and Variations

• Roast squash to al dente so it’s not wet and mushy.
• Be sure to adequately season with salt so it doesn’t end up bland.
• Use real Parmigiano Reggiano for the best flavor.
• Try it with other flavorful cheeses like Romano (in place of parmesan) or mild provolone (in place of mozzarella).
• Use milk in place of half and half if you want to cut calories. If you want to make it super rich try it with heavy cream (omit the flour).

More Tasty Fall Vegetable Recipes to Try

• Butternut Squash Pasta Carbonara
• Butternut Squash Soup
• One Pan Autumn Chicken Dinner
• Roasted Brussels Sprouts with Balsamic and Honey
• Tortellini with Squash Kale and Bacon

5 from 9 votes

Print Recipe

Cheesy Spaghetti Squash Recipe

This is my favorite thing to make spaghetti squash! It's like alfredo or macaroni and cheese but with a veggie instead of pasta. In other words it's seriously delicious comfort food!

Servings: 8

Prep20 minutes minutes

Cook50 minutes minutes

Ready in: 1 hour hour 10 minutes minutes

Ingredients

• 6 - 6.5 lbs spaghetti squash (3 medium or 2 large), halved, scoop out seeds and membranes*
• 1 Tbsp olive oil
• 2 Tbsp butter
• 1 1/2 Tbsp minced garlic (about 4 cloves)
• 1 Tbsp all-purpose flour
• 1 cup parmesan cheese (imported)
• 1 1/4 cups mozzarella cheese, divided
• 1 1/4 cups half and half, then a little more if needed
• Salt and freshly ground black pepper, to taste
• 1 Tbsp minced parsley, for garnish (optional)

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
• Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
• Bake in preheated oven until tender, about 40 minutes.
• Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
• In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
• While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
• Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
• Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
• Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
• Return to oven and bake until cheese has melted, about 10 minutes.
• Sprinkle with parsley and serve warm.

Notes

*If you want squash to be easier to cut then follow this method:

• Use a sharp knife to pierce holes in squash along where you will be halving, as if making a dotted around the squash (do not skip this step of piercing through skin or steam can build up and cause squash to burst!).
• Place in microwave and cook for 5 minutes. Let cool slightly before removing from microwave.
• Cut along dotted line and proceed as directed in step 1.

**Tip: If squash is tipping on one side (prior to second bake) prop it up with a strip of balled up aluminum foil underneath so filling doesn't spill out.

Nutrition Facts

Cheesy Spaghetti Squash Recipe

Amount Per Serving

Calories 275 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 44mg15%

Sodium 393mg17%

Potassium 356mg10%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 7g8%

Protein 11g22%

Vitamin A 884IU18%

Vitamin C 9mg11%

Calcium 339mg34%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: American

Keyword: Spaghetti Squash Recipe

Author: Jaclyn