How do I make cheesy spaghetti squash that is creamy and flavorful?

To make creamy and flavorful cheesy spaghetti squash, start by roasting the squash halves face down at 400°F (200°C) for 40-45 minutes until tender. Scrape out the flesh with a fork to create spaghetti-like strands. In a pan, melt butter and add minced garlic, then stir in cream cheese and shredded cheddar until melted and smooth. Mix the cheese sauce with the squash strands, and season with salt, pepper, and Italian herbs. For extra creaminess, add a splash of milk or heavy cream. Serve hot for a comforting, low-carb alternative to traditional pasta.

What type of cheese works best for a spaghetti squash recipe?

Cheddar cheese is a popular choice for spaghetti squash due to its sharp, rich flavor and creamy melt. However, you can also use mozzarella for a milder taste and stretchy texture, Parmesan for a nutty finish, or a blend of cheeses to combine flavors. Cream cheese or ricotta can add extra creaminess. Avoid cheeses that don’t melt well like feta unless crumbled on top after cooking. Choose cheeses that melt smoothly to create a velvety sauce for the squash noodles.

How can I prevent spaghetti squash from being watery after cooking?

To avoid watery spaghetti squash, remove excess moisture by roasting the squash instead of boiling it. Roasting helps evaporate water while cooking, resulting in firmer strands. After scraping out the flesh, you can also gently press the strands with a paper towel to soak up any released liquid. Avoid overcooking, which breaks down the squash too much and creates sogginess. Using a well-seasoned cheese sauce can further help absorb moisture and enhance texture.

Can I prepare cheesy spaghetti squash ahead of time and reheat it?

Yes, you can prepare cheesy spaghetti squash ahead of time. Store the cooked and sauced squash in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm it gently on the stovetop or in the microwave with a splash of milk or broth to restore creaminess and prevent drying. Avoid overheating, which can cause the cheese sauce to separate. This makes it a convenient option for meal prep or busy weeknights.

Is cheesy spaghetti squash a good low-carb or keto-friendly meal?

Cheesy spaghetti squash is an excellent low-carb and keto-friendly meal choice. Spaghetti squash contains roughly 7 grams of net carbs per cup, which is significantly lower than traditional pasta. Paired with high-fat cheeses like cheddar or cream cheese, it fits well within keto dietary guidelines. It also provides fiber, vitamins A and C, and antioxidants, making it a nutrient-dense alternative. Adjust cheese and fat content based on your specific diet goals for best results.

Cheesy Spaghetti Squash Recipe With Creamy Savory Taste

Name: Cheesy Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 to 6.5 pounds spaghetti squash 1 tablespoon olive oil 2 tablespoons butter; 1.5 tablespoons minced garlic (approximately 4 cloves) 1 tablespoon flour 1 cup grated Parmesan cheese; 1.25 cups shredded mozzarella cheese, divided; 1.25 cups half and half Salt and freshly ground black pepper to taste 1 tablespoon minced parsley for garnish (optional)

Description

🎃 This Cheesy Spaghetti Squash recipe offers a creamy, savory alternative to traditional pasta dishes, perfect for a nutritious meal.
🧀 Packed with cheese and fiber, it’s a satisfying option that’s both flavorful and lighter than typical comfort foods.

Ingredients

Scale

6 to 6.5 pounds spaghetti squash

1 tablespoon olive oil

2 tablespoons butter

1.5 tablespoons minced garlic (approximately 4 cloves)

1 tablespoon flour

1 cup grated Parmesan cheese

1.25 cups shredded mozzarella cheese, divided

1.25 cups half and half

Salt and freshly ground black pepper to taste

1 tablespoon minced parsley for garnish (optional)

Instructions

1-First, preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Scoop out the seeds from the squash halves, then place them cut side up on the sheet. Brush the flesh with olive oil and sprinkle with salt and pepper before turning them cut side down. Roast for about 40 minutes until tender, then let cool slightly.

2-Next, shred the flesh with a fork, leaving a 1/4-inch border intact, and set aside the shredded squash strings. Return the squash shells to the baking sheet for later use. In a large sâuté pan, melt butter over medium heat and add garlic and flour, sâutéing for 1 minute.

3-Slowly whisk in the half and half and cook until thickened, then reduce heat and stir in Parmesan cheese until melted. Add more half and half if the sauce is too thick, and season with salt and pepper. Remove from heat, add the shredded squash and 3/4 cup of mozzarella cheese, tossing to coat evenly.

4-Divide the mixture among the squash shells, sprinkle the tops with the remaining 1/2 cup mozzarella, and bake for an additional 10 minutes until the cheese melts. Garnish with parsley if desired and serve warm.

Notes

🕒 Roast squash until just tender to avoid watery texture.
🧂 Season well with salt to enhance flavors.
🧀 Use authentic Parmesan cheese for best taste and consider experimenting with dairy substitutes to adjust creaminess and calories.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Roasting, Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 275 per serving
Sugar: 3g
Sodium: 350mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 11g
Cholesterol: 50mg

Keywords: Cheesy Spaghetti Squash, Creamy Spaghetti Squash, Savory Squash Casserole, Healthy Squash Dish