Cheesy Spaghetti Squash
Ingredients
The squash
-
6 - 6.5
lbs
spaghetti squash
The sauce
-
1
Tbsp
olive oil
-
2
Tbsp
butter
-
1 ½
Tbsp
minced garlic
-
1
Tbsp
all-purpose flour
-
1
cup
parmesan cheese
-
1 ¼
cups
mozzarella cheese
-
1 ¼
cups
half and half
-
to taste
salt
-
to taste
black pepper
-
1
Tbsp
minced parsley (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Halve the spaghetti squash, scoop out the seeds, and place it cut side up on the baking sheet.
- Brush the flesh with olive oil and sprinkle with salt and pepper, then turn the squash upside down.
- Bake for about 40 minutes until tender, then let it cool slightly and shred the flesh with a fork.
- In a large sauté pan, melt butter over medium heat, add garlic and flour, and sauté for 1 minute.
- Slowly whisk in the half and half and cook until thickened, then reduce heat and stir in parmesan until melted.
- Add shredded spaghetti squash and ¾ cup mozzarella, mixing well and adjusting seasoning with salt and pepper.
- Divide the mixture among the squash halves and top with the remaining mozzarella.
- Return to the oven and bake for about 10 minutes until the cheese is melted.
- Sprinkle with parsley and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
275
Total fat
18g
Total carbohydrates
21g
Total protein
11g
Sodium
393mg
Cholesterol
44mg
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