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
Notes
Leftover Garlic Parmesan Stuffed Spaghetti Squash can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual portions in the microwave for 1-2 minutes, or until heated through. Alternatively, reheat the entire dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Adding a splash of milk or cream when reheating can enhance creaminess. Frozen stuffed spaghetti squash can be kept for up to 2 months; thaw overnight in the refrigerator before reheating.
