Description
This Baked Spaghetti Squash and Cheese recipe is a delicious and comforting vegetarian dish that is perfect for a cozy dinner. The roasted spaghetti squash is combined with a creamy cheddar and Parmesan cheese sauce, baked to perfection, and garnished with fresh parsley for a flavorful meal.
Ingredients
Scale
For the spaghetti squash:
- 1 medium spaghetti squash (about 2 ½ to 3 pounds)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon paprika (optional)
- Chopped parsley for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare squash: Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast cut side down for 35–40 minutes.
- Make cheese sauce: Melt butter, whisk in flour, then milk. Add garlic powder, onion powder, cheddar, and Parmesan cheese until smooth.
- Combine: Scrape squash into strands, mix with cheese sauce, transfer to baking dish.
- Bake: Sprinkle with extra cheese and paprika, bake at 375°F (190°C) for 15–20 minutes until bubbly.
- Serve: Garnish with parsley and serve warm.
Notes
- You can mix in cooked broccoli, spinach, or crumbled bacon for added texture and flavor.
- For a gluten-free version, use a 1:1 gluten-free flour blend in the roux.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course or Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 55 mg
