Baked Cheesy Spaghetti Squash Recipe
This Baked Cheesy Spaghetti Squash Recipe is an easy fall and winter recipe. I share how to easily bake a spaghetti squash and use the squash noodles as a base for a delicious cheesy sauce.
Servings: 2 servings
Ingredients
- 1 Spaghetti squash halved and deseeded
- Salt and pepper to taste
- 3 tablespoons pesto
- 1/3 cup ricotta cheese
- 1 cup mozzarella cheese shredded + divided
- 1/2 cup parmesan cheese
- 3/4 cup milk or cream
- thyme for garnish
- parsley for garnish
Instructions
- Start by preheating the oven to 400 degrees. Cut the squash in half. Sprinkle the spaghetti squash with corse salt and let sit for 15 minutes to draw out moisture.
- Rub the 1 teaspoon of olive oil over the two halves of the spaghetti squash. Place the squash cut side down on a parchment lined baking sheet.
- Bake for 20 minutes or until the squash is slightly soft. Remove from the oven.
- Meanwhile prepare the cheese sauce. In a bowl combine the pesto with the ricotta cheese, 3/4 cup mozzarella and parmesan cheese.
- Add the milk and stir to combine. Season with salt and pepper.
- Fill the spaghetti squash boats with the cheese sauce. Cover with aluminum foil and bake for another 20 minutes.
- Remove the foil, sprinkle with the remaining 1/4 cup mozzarella cheese and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
- Take out of the oven and with the help of a fork, scrape into strands, combining with the sauce. Garnish with fresh thyme and parsley and enjoy warm.
Notes
- I love to add some fresh thyme on top to give it some herby flavor but it’s optional.
Nutrition
Calories: 630kcal | Carbohydrates: 43g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 1114mg | Potassium: 768mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1939IU | Vitamin C: 10mg | Calcium: 924mg | Iron: 2mg