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.
It all starts with the spaghetti squash, which I halve and remove the seeds. Then I’ll season each side with olive oil, salt, and pepper. The squash will roast in the oven for about 40 minutes until it gets nice and soft. After a few minutes of cooling time, I’ll grab a fork and run it through the roasted squash. It will release in strand-like pieces that truly look like spaghetti!
But the goodness isn’t done yet! This is a garlic parmesan dish, after all. This is the part that isn’t so healthy but it sure is tasty. I’ve got a rich, creamy mixture that’s made with heavy cream, parmesan cheese, and fresh garlic. This luxuriously savory and decadent cream will go back over the shredded squash and get topped with some mozzarella, for good cheesy measure, and go back into the oven.
After 20 minutes, the squash comes out of the oven and smells absolutely irresistible. All I need is to grab a big spoon and scoop out a heaping serving of this amazing dish. The squash has that al dente quality that I love in my cooked pasta along with gooey, delicious cheese. So good!
If you’ve not considered a vegetable alternative to your favorite pasta, then this garlic parmesan baked spaghetti squash is a great introduction!
Garlic Parmesan Spaghetti Squash
1 hour to prepare serves 4
- 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
- Preheat oven to 400°F.
- 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.
- Bake until tender and easily pierced with a fork, about 40 minutes.
- 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.
- Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.
- Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.
- Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!
Recipe adapted from Peas and Crayons.