Description
Cheesy Garlic Parmesan Spaghetti Squash is a creamy, flavorful dish that transforms this nutrient-dense vegetable into a satisfying low-carb side. With a delightful blend of three cheeses and aromatic garlic, it elevates any meal while remaining keto-friendly. Perfect for dinner parties or cozy family gatherings, this dish not only pleases the palate but also packs a nutritional punch. Whether enjoyed alongside grilled chicken or as a vegetarian main, Cheesy Garlic Parmesan Spaghetti Squash is sure to impress.
Ingredients
Scale
- 2 medium spaghetti squash (about 5 pounds total)
- 2 ounces cream cheese
- 3 ounces whole-milk mozzarella cheese, shredded
- 2 ounces grated Parmesan cheese
- 1 tablespoon olive oil
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with aluminum foil or parchment paper.
- Halve the spaghetti squash lengthwise and scoop out seeds. Brush cut sides with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for about 40 minutes until tender.
- In a large bowl, soften cream cheese at room temperature. Shred mozzarella, grate Parmesan, and chop parsley; mix into the cream cheese along with garlic powder.
- Once the squash is roasted, flip it over and use a fork to shred the strands while leaving some flesh in the shell.
- Combine shredded squash with the cheese mixture, fill squash halves, and top with remaining Parmesan.
- Bake for an additional 8-10 minutes until melted; broil for another 2-3 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg