Garlic Parmesan Stuffed Spaghetti Squash: A Wholesome and Flavorful Meal
Key Ingredients for Garlic Parmesan Stuffed Spaghetti Squash
- 1 medium spaghetti squash (about 2-3 pounds)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for topping
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Optional: Cooked shredded chicken or sautéed mushrooms for added protein/flavor
How to Make Garlic Parmesan Stuffed Spaghetti Squash
This Garlic Parmesan Stuffed Spaghetti Squash recipe offers a delightful and simple way to enjoy a nutritious meal. Expect a creamy, garlicky filling nestled within tender spaghetti squash strands, boasting a preparation time of approximately 1 hour and 15 minutes, with around 20 minutes of active cooking.
Step-by-Step Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center of each half. Lightly brush the cut sides of the squash with 1 tablespoon of olive oil, and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- Roast the Spaghetti Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork. The cooking time will vary depending on the size of your squash.
- Prepare the Garlic Parmesan Filling: While the squash is roasting, prepare the filling. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.
- Shred the Squash: Once the spaghetti squash is tender, remove it from the oven. Let it cool slightly until you can handle it. Use a fork to gently scrape out the spaghetti-like strands from the flesh, leaving the shell intact. Be sure to keep the strands as intact as possible.
- Combine Filling Ingredients: To the skillet with the garlic and butter, add the cooked spaghetti squash strands. Add the grated Parmesan cheese, heavy cream, remaining 1 tablespoon of olive oil, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper. Stir gently to combine all ingredients. If using, stir in your cooked shredded chicken or sautéed mushrooms at this stage.
- Stuff the Squash: Spoon the garlic Parmesan mixture back into the hollowed-out shells of the spaghetti squash. Mound the mixture generously into each half.
- Bake Until Golden: Place the stuffed squash halves back on the baking sheet. Sprinkle with additional Parmesan cheese. Bake for another 10-15 minutes, or until the topping is golden brown and the filling is heated through.
- Serve: Garnish with fresh chopped parsley before serving. This dish is best enjoyed hot.
Why You’ll Love This Garlic Parmesan Stuffed Spaghetti Squash
You’ll adore this Garlic Parmesan Stuffed Spaghetti Squash for its incredibly comforting and wholesome qualities. It’s a fantastic low-carb alternative to pasta, offering a satisfying and flavorful meal without the heavy feeling. The tender spaghetti squash strands, bathed in a rich, creamy garlic Parmesan sauce, create a truly irresistible combination that rivals traditional pasta dishes in terms of pure deliciousness.
Making this dish at home is not only a culinary triumph but also a budget-friendly choice. Instead of spending more on pre-made meals or restaurant indulgences, you can whip up this elegant yet simple dish for a fraction of the cost. The fresh ingredients create a vibrant flavor profile, and the added touch of fresh parsley brings a bright, herbaceous finish that elevates every bite. Get ready to impress yourself and your loved ones with this delightful and easy-to-make gem!
Storing and Reheating Tips
Leftover Garlic Parmesan Stuffed Spaghetti Squash can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, allow the dish to cool completely before storing.
To reheat, you can gently warm individual portions in the microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat the entire dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. For a creamier texture, you can add a splash of milk or cream when reheating. Freezing is also an option; wrap cooled portions tightly in plastic wrap and then in aluminum foil, or store in freezer-safe containers. Frozen stuffed spaghetti squash can be kept for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Garlic Parmesan Stuffed Spaghetti Squash is a wonderfully flavorful and satisfying meal that proves healthy eating can be incredibly delicious. We encourage you to give this recipe a try; it’s sure to become a family favorite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Garlic Parmesan Stuffed Spaghetti Squash
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center of each half. Lightly brush the cut sides of the squash with 1 tablespoon of olive oil, and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.1 medium spaghetti squash, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork. The cooking time will vary depending on the size of your squash.1 medium spaghetti squash
- While the squash is roasting, prepare the filling. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.2 tablespoons unsalted butter, 4 cloves garlic
- Once the spaghetti squash is tender, remove it from the oven. Let it cool slightly until you can handle it. Use a fork to gently scrape out the spaghetti-like strands from the flesh, leaving the shell intact. Be sure to keep the strands as intact as possible.1 medium spaghetti squash
- To the skillet with the garlic and butter, add the cooked spaghetti squash strands. Add the grated Parmesan cheese, heavy cream, remaining 1 tablespoon of olive oil, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper. Stir gently to combine all ingredients. If using, stir in your cooked shredded chicken or sautéed mushrooms at this stage.4 cloves garlic, 2 tablespoons unsalted butter, 1 medium spaghetti squash, 1/4 cup grated Parmesan cheese, 1/4 cup heavy cream, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, Cooked shredded chicken or sautéed mushrooms
- Spoon the garlic Parmesan mixture back into the hollowed-out shells of the spaghetti squash. Mound the mixture generously into each half.1 medium spaghetti squash
- Place the stuffed squash halves back on the baking sheet. Sprinkle with additional Parmesan cheese. Bake for another 10-15 minutes, or until the topping is golden brown and the filling is heated through.1 medium spaghetti squash, 1/4 cup grated Parmesan cheese
- Garnish with fresh chopped parsley before serving. This dish is best enjoyed hot.2 tablespoons chopped fresh parsley