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Twice Baked Garlic Parmesan Spaghetti Squash

This is an easy but SUPER tasty dish that anyone can make and everyone will love. If you’re not sure about spaghetti squash or if you’re dealing with any picky eaters, this dish is a great way to start. It’s warm, creamy, ooey-gooey goodness that perfectly combines some fresh ingredients with true comfort food. You could eat this as a meal, but it makes a great side dish for grilled meat, veggies, and more. Enjoy!

Prep Time: 5 minutes

Cook Time: 1 hour-ish

Level: Easy

Ingredients - serves 4 as a side, 2 as a meal

  • 1 small to medium spaghetti squash

  • 1 tbsp. olive oil

  • 1/3 cup cream cheese

  • 1/3 cup heavy cream

  • 1/2 cup grated parmesan

  • 4 cloves of minced garlic

  • 2 tbsp. lemon juice (or juice of 1 whole lemon)

  • 1 tbsp. chopped fresh parsley, plus more for garnish

  • 2/3 cup shredded mozzarella cheese

  • Kosher salt & pepper

 

  1. Pre-heat oven to 375. Cut the spaghetti squash in half from the stem to the base (see photo above). This is the hardest part! Once split, use a sturdy spoon and scrape out all seeds and loose parts of the squash, like a pumpkin.

  2. Drizzle the inside of the squash halves with the olive oil, and season lightly with salt and pepper. Turn the squash upside down (outer side up) on a baking sheet, and bake for 35 minutes.

  3. While the squash is baking, make the sauce! In a medium to large mixing bowl, add the cream cheese, heavy cream, parmesan, garlic, lemon juice, and chopped parsley. Mix together well and set aside.

  4. When the squash is done baking (leave the oven on), take it out and using a hot pad, flip the squash halves so the inside is up and the steam can release and cool off. Let them cool for at least 10 minutes.

  5. Using a fork, scrape the inside of the squash out into the mixing bowl with the sauce mixture. Scrape carefully as not to tear the exterior of the squash, but to get all of the squash shreds out in their “spaghetti” pieces and into the mixing bowl. Set the empty squashes back on the baking sheet.

  6. Gently mix the squash shreds into the sauce mixture. Use a rubber spatula if you have one, otherwise, just be gentle as to not tear the squash up too much.

  7. Scoop the squash and sauce mixture back into the empty shells of the spaghetti squash. Top evenly with the shredded mozzarella, and place back into the oven and bake for about 20 minutes, or until cheese on top begins to lightly bubble and brown. Take out, sprinkle with more fresh parsley if you have it, and serve warm!