Are you craving a mouthwatering dish that combines the comfort of cheesy goodness with a healthy twist? Look no further! This Cheesy Twice Baked Spaghetti Squash is about to revolutionize your dinner routine, delivering an explosion of flavor that will make you forget you're eating a vegetable. Imagine creamy ricotta, melted mozzarella, and perfectly roasted spaghetti squash coming together in a dish so delicious, you'll want to make it again and again!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large spaghetti squash
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Drizzle the inside of the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Remove from the oven and let cool for 10 minutes. Using a fork, gently scrape the inside of the squash to create spaghetti-like strands.
- In a mixing bowl, combine ricotta cheese, minced garlic, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper.
- Gently fold the cheese mixture into the scraped squash strands, ensuring even distribution.
- Spoon the mixture back into the squash halves. Top with remaining mozzarella and Parmesan cheese.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
- Remove from oven, let cool for 5 minutes, and garnish with fresh chopped parsley before serving.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a deep yellow color and firm skin without soft spots.
- Make cutting easier: Microwave the whole squash for 3-5 minutes to soften it slightly before cutting, which will help prevent struggling with a tough squash.
- Maximize flavor: Don't skip seasoning the squash before roasting. A good drizzle of olive oil and generous salt and pepper will enhance the natural sweetness.
- Prevent sogginess: After roasting, let the squash cool slightly and use a fork to create strands. This helps remove excess moisture.
- Cheese distribution is key: Fold the cheese mixture gently to ensure even distribution of flavors throughout the squash strands.
- For extra crispiness: Broil the topped squash for 2-3 minutes at the end of cooking to get a golden, crispy cheese topping.
- Make it ahead: You can prepare the squash and cheese mixture in advance and assemble just before baking for a quick weeknight meal.
Nutrition Facts
Calories: 247kcal
Carbohydrates: g
Protein: 20g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
