3 Cheese Spaghetti Squash Recipes

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3-CHEESE SPAGHETTI SQUASH



3-Cheese Spaghetti Squash image

A cheesy way to make spaghetti squash. Top with more Parmesan cheese.

Provided by Kaylen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 13

2 squashes spaghetti squash
1 tablespoon salted butter
1 red bell pepper, sliced
2 teaspoons minced garlic
4 each tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced mushrooms, drained
½ cup grated Cheddar cheese
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh basil
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the spaghetti squash in half horizontally and remove the stems. Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.
  • Bake in the preheated oven until flesh is soft, about 45 minutes. Remove squash from the oven and let cool enough to handle, about 10 minutes. Leave oven on, but reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally, for 20 minutes.
  • Meanwhile, remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.
  • Bake in the preheated oven until golden and bubbly, about 10 minutes.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 33.7 g, Cholesterol 43.6 mg, Fat 15.6 g, Fiber 5.2 g, Protein 17.2 g, SaturatedFat 9 g, Sodium 964.7 mg, Sugar 12 g

CHEESY SPAGHETTI SQUASH RECIPE



Cheesy Spaghetti Squash Recipe image

This is my favorite thing to make spaghetti squash! It's like alfredo or macaroni and cheese but with a veggie instead of pasta. In other words it's seriously delicious comfort food!

Provided by Jaclyn

Categories     Main Course

Time 1h10m

Number Of Ingredients 10

6 - 6.5 lbs spaghetti squash ((3 medium or 2 large), halved, scoop out seeds and membranes*)
1 Tbsp olive oil
2 Tbsp butter
1 1/2 Tbsp minced garlic ((about 4 cloves))
1 Tbsp all-purpose flour
1 cup parmesan cheese ((imported))
1 1/4 cups mozzarella cheese, (divided)
1 1/4 cups half and half, (then a little more if needed)
Salt (and freshly ground black pepper, to taste)
1 Tbsp minced parsley, (for garnish (optional))

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
  • Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
  • Bake in preheated oven until tender, about 40 minutes.
  • Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
  • In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
  • While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
  • Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
  • Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
  • Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
  • Return to oven and bake until cheese has melted, about 10 minutes.
  • Sprinkle with parsley and serve warm.

Nutrition Facts : Calories 275 kcal, Carbohydrate 21 g, Protein 11 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 393 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BAKED SPAGHETTI SQUASH AND CHEESE



Baked Spaghetti Squash and Cheese image

Cheesy baked spaghetti squash and baby spinach - a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Provided by Gina

Categories     Dinner     Side Dish

Time 1h45m

Number Of Ingredients 11

5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use ap gluten-free flour for GF)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
2 cups 8 oz Sargento 2% reduced fat mild cheddar
salt and pepper (to taste)
4 cups about 4 oz baby spinach
1/8 cup grated parmesan

Steps:

  • Preheat the oven to 375ºF.
  • Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
  • Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
  • Maintain the oven temperature.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  • Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
  • Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
  • Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
  • Bake until bubbly and golden 25 to 30 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 278.5 mg, Fiber 2 g, Sugar 6.5 g

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