Garlic Parmesan Stuffed Spaghetti Squash

There’s something truly magical about a dish that is both comforting and healthy. Garlic Parmesan Stuffed Spaghetti Squash not only brings vibrant flavors to your table but also redefines what it means to eat well. Picture this: the subtle sweetness of roasted spaghetti squash, melded with the rich umami of garlic and Parmesan. Trust me, this dish is a game-changer.

As a food blogger and a passionate home cook, I believe that meals should be delicious and nourishing. Spaghetti squash is such a versatile vegetable; it can stand in for pasta in countless dishes. Not to mention, it’s low in calories and high in nutrients, making it a fantastic choice for anyone looking to eat a bit healthier without sacrificing flavor. This Garlic Parmesan Spaghetti Squash will impress even the pickiest eaters and is sure to become a family favorite.

Ingredients

• 1 large spaghetti squash (serves 6–8; can be halved for smaller servings)
• 4 tablespoons olive oil (substitute with avocado oil for a different flavor)
• 6 cloves garlic, minced (you can use garlic powder if you’re in a pinch)
• 1 cup grated Parmesan cheese (feel free to swap with nutritional yeast for a vegan alternative)
• 1 teaspoon salt (add more or less to taste)
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley (or basil if that’s your jam)
• Red pepper flakes (optional, to spice things up)

Instructions

Step 1:

Preheat your oven to 400°F (200°C). While that’s heating up, slice the spaghetti squash in half lengthwise and scoop out the seeds. This part can be a bit tricky, so make sure to use a sharp knife.

Step 2:

Drizzle two tablespoons of olive oil over the insides of the squash, then sprinkle with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 3:

While the squash is roasting, heat the remaining olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 2 minutes, just until fragrant. Keep an eye on it; you don’t want burnt garlic.

Step 4:

Once the squash is done, flip the halves over and use a fork to shred the flesh gently. You want those beautiful spaghetti-like strands.

Step 5:

In a large bowl, combine the shredded squash, sautéed garlic, grated Parmesan, chopped parsley, and red pepper flakes if using. Mix until everything is well-combined.

Step 6:

Spoon the mixture back into the squash halves, heaping it high for that gorgeous presentation. Place the stuffed squash back in the oven for another 10-15 minutes to melt all that cheesy goodness.

Nutritional Information

Garlic Parmesan Stuffed Spaghetti Squash is not just delicious; it’s also packed with nutrients. Each serving is approximately 150 calories, with 8 grams of protein, 7 grams of carbs, and loads of vitamins A and C. Plus, it’s gluten-free and low in carbs, making it friendly for various diets.

Healthier Alternatives

If you’re looking to lighten things up even more, consider reducing the amount of cheese or opting for a lower-calorie cheese alternative. You could also mix in some sautéed spinach or kale to get an extra boost of greens in there, bringing more depth and flavor.

Serving Suggestions

Serve this dish as a main course alongside a fresh garden salad drizzled with balsamic vinaigrette. It pairs beautifully with protein-packed dishes like my delicious Garlic Lemon Butter Chicken for a complete meal. Your table will look and taste amazing.

Common Mistakes

One common mistake is not roasting the spaghetti squash long enough. Undercooked squash won’t shred well, and you might be left with a firm texture instead of the desired spaghetti-like strands. Also, be sure to season adequately; spaghetti squash can easily absorb flavors, making every bite flavorful.

Storing Tips

• Leftover stuffed spaghetti squash can be stored in an airtight container in the fridge for up to 3 days.
• To reheat, simply pop it in the microwave for a minute or two or bake it in the oven at 350°F (175°C) until warmed through.
• If you have raw spaghetti squash leftover, it can last for weeks in a cool, dark place.

FAQs

• Q1: Can I use frozen spaghetti squash?
  A1: Yes, frozen spaghetti squash works as well, just make sure to thaw and drain any excess moisture before using.
• Q2: What can I serve with this dish?
  A2: It pairs wonderfully with dishes like Creamy Fettuccine Alfredo for a comforting feast.
• Q3: Can I prepare this dish ahead of time?
  A3: Absolutely; You can prepare the filling a day in advance and then bake it when you’re ready to serve.

This Garlic Parmesan Stuffed Spaghetti Squash is a delicious way to enjoy a healthy meal that makes you feel good inside and out. Pack in those flavors, and you’ll have a dish that is not only a feast for the eyes but also for the tummy. Happy cooking!

Print