I finally got my hands on 2 beautiful spaghetti squashes this week, and honestly, I couldn’t wait to get home to roast them and make this gorgeous dish! It’s like cheesy alfredo pasta but made with perfectly roasted spaghetti squash instead of pasta. PERFECTION! As much as I love alfredo pasta, this dish is even more exciting as it replaces the pasta with a vegetable which is the baked spaghetti squash. And the best part? It’s kid-approved, so your kids will most probably eat this too!
The Ingredients
Here’s what you’ll need to make cheesy spaghetti squash with spinach, including the alfredo-like cheesy sauce!
Spaghetti squash – other varieties of squash won’t work here.Cheese – I used parmesan for the sauce and covered the squash with mozzarella as it melts beautifully. You can use romano instead of parmesan, and provolone instead of mozzarella.Spinach – optional, but adds a great flavor and color to the dish.Heavy cream – can be substituted with half and half but the sauce will be a little thinner.Garlic, oil, Italian seasoning, salt, and pepper.
How to Roast Spaghetti Squash
The first thing that you have to do is roast the spaghetti squash. Start by cutting it in half lengthwise, then scoop out the seeds. Cutting is the most difficult task in this recipe, but with the help of a sharp knife it won’t be an issue. Place on a baking pan, drizzle the insides of the squash with a little bit of olive oil, and sprinkle with salt and pepper. Place the squash cut side down, and roast at 400°F (205°C) for 45 minutes. The roasting time depends on the size of your spaghetti squash so adjust the roasting time accordingly, but for al dente spaghetti that does not turn into mush, I usually do 45 minutes and check the doneness with a fork. Once the spaghetti squash is cool enough to handle, with a fork scrape out the strands (your spaghetti!). No need to leave any squash strings intact as the skin will still hold its shape.
How to Make Cheesy Spaghetti Squash
There are quite a few steps involved, but it’s worth it, I promise! After you have roasted the spaghetti squash, we’re just going to make the sauce and mix it with the spaghetti squash then melt some oeey gooey cheese! To make the sauce, heat olive oil and saute spinach leaves until they wilt along with minced garlic. To that, add the cream and parmesan cheese and mix until the cheese is melted. Add the spaghetti squash strings to the sauce, and stir until just combined. Return to the squashes, top with shredded cheese, and broil for 2-3 minutes or until the cheese has melted and is bubbling. Serve warm. Serve this baked spaghetti squash as a main for lunch, or as a side for dinner. It makes 2 very generous portions or 4 normal portions that can be served as sides. For a lighter version, substitute heavy cream with half and half, and top with panko or pine nuts instead of mozzarella. If you have leftovers, store in the fridge in an airtight container for up to 5 days. Raw spaghetti squash can stay on your counter for up to 3 months, if it starts leaking liquid, or becomes soft or moldy then it’s no longer safe to consume.
Serving Ideas
Pair this delicious dish with Air Fryer roasted chicken, Roasted spatchcock chicken, or a simple comforting soup like this creamy cauliflower soup, or slow cooker butternut squash soup. © Little Sunny Kitchen
