Cheesy Spaghetti Squash Recipes

CHEESY SPAGHETTI SQUASH

Steps:

• Pierce the spaghetti squash several times with a fork or sharp knife to allow steam to escape.
• Place in microwave and cook on high 5 minutes.
• Turn over and continue cooking for for another 5 minutes or just until soft.
• Remove squash from microwave and allow to stand for 5 minutes.
• Cut squash in half.
• Remove and discard seeds.
• Using a fork, scrape the insides of the squash to form strands; reserving one squash shell.
• Toss squash with remaining ingredients adding salt and pepper to taste.
• Scoop back into the reserved squash shell and serve.

EASY CHEESY SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise.
• Remove and discard seeds (or keep them to plant for next year).
• Steam squash, cut side up for 10-15 minutes, or until softened.
• Pre heat oven to 400 degrees F.
• Remove squash from steamer and place on a baking sheet.
• With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
• Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
• Bake for 10-15 minutes or until cheese is all melted.
• Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
• *There is no need to remove the insides for serving. We just eat the squash right out of the shell!

CHEESY SPAGHETTI SQUASH

Steps:

• Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.
• Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.
• Microwave 2 min. or until heated through.

CHEESY PESTO CHICKEN SPAGHETTI SQUASH

Steps:

• Roast the spaghetti squash at 400° F. following the tips listed above. Let the squash cool before scooping out the flesh with a fork.
• In a large bowl stir together the pesto, Greek yogurt, half of the cheese, oregano, garlic powder, red pepper flakes, salt and pepper. Add in the shredded chicken and spaghetti squash strands and stir everything together until it's coated in the sauce.
• Transfer the squash an oven safe baking dish sprayed with cooking spray and top with the remaining cheese. Bake at 375° F. for about 20 minutes or until the cheese is melted and everything is heated through. Top with extra pesto and chopped parsley if desired.

CHEESY BACON SPAGHETTI SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

CHEESY HASH BROWN SPAGHETTI SQUASH

Steps:

• Wash and cut your spaghetti squash in half lengthwise. Remove the seeds with a spoon.
• Place it in your microwave, cut side up, and cook for 10-12 minutes...until softened. Or bake at 425 degrees, cut side up, for 45-50 minutes
• Remove and let cool for about 10 minutes.
• Once the squash has cooled enough to handle, scrape the insides into a large bowl.
• If you weren't using your oven, preheat it to 400 degrees.
• In a cast iron skillet, add butter and olive oil then add shallots. Cook over medium heat until beginning to soften, about 3 minutes. Add garlic and saute for about 30 seconds.
• To the skillet, add squash, sour cream, and half the cheese. Season with salt & pepper. Mix to combine everything and beginning to heat through.
• Remove from heat, cover with the rest of the cheese and then place into the oven.
• Bake until bubbly; about 15-18 minutes.
• Carefully remove from oven and then season with red pepper flakes if using.
• Allow to set for about 5 minutes, then serve!

BAKED SPAGHETTI SQUASH AND CHEESE

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.

CHEESY SPAGHETTI SQUASH RECIPE

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.

CHEESY SPAGHETTI SQUASH

Steps:

• Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
• Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
• Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
• Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.