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Garlic Parmesan Spaghetti Squash

Serves 4     1 hour

  • 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

  1. Preheat oven to 400°F.

  2. Slice spaghetti squash 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.

  3. Bake until tender and easily pierced with a fork, about 40 minutes.

  4. 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.

  5. Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.

  6. Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.

  7. Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!

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