Creamy Garlic Parmesan Spaghetti Squash

$To make Creamy Garlic Parmesan Spaghetti Squash, you'll need a few simple ingredients. Here’s the list: - Medium spaghetti squash - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a rich and creamy dish. The spaghetti squash serves as a healthy base, while the garlic and Parmesan add tons of flavor. Using fresh herbs gives the meal a nice touch. Don’t forget the parsley! It adds both color and freshness to your plate. Each item plays a key role in making this dish a delight for your taste buds. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Carefully cut the spaghetti squash in half lengthwise. - Scoop out the seeds with a spoon. - Brush the inside of each squash half with olive oil. - Season with salt and pepper to taste. - Place the squash halves cut-side down on a baking sheet. - Roast for 30-40 minutes until the flesh is tender. - Heat a skillet over medium heat and add the minced garlic. - Sauté for about 1-2 minutes until fragrant. - Pour in the heavy cream and add the dried herbs. - Stir gently and let it simmer for about 5 minutes. - Mix in the grated Parmesan cheese until melted. - Once the squash is done roasting, use a fork to scrape the flesh. - This creates spaghetti-like strands. - In a large bowl, combine the squash strands with the creamy sauce. - Mix well to coat all the strands. - Serve warm, garnished with fresh parsley for color. How to choose the right spaghetti squash Select a spaghetti squash that feels firm and heavy. Look for a smooth skin without bruises. The color should be a deep yellow or cream. A good squash will be easy to cut and cook evenly. Ensuring the sauce is creamy (avoiding curdling) To keep your sauce creamy, heat the heavy cream gently. Add the Parmesan cheese slowly, stirring until it melts. Avoid boiling the sauce after adding cheese. This step stops curdling and keeps your sauce smooth. Presentation tips for a rustic look For a rustic touch, serve the dish in the roasted squash halves. This adds charm and makes each plate unique. Top with extra grated Parmesan and a sprinkle of parsley to enhance the look. Additional toppings for flavor Consider adding crushed red pepper for spice. Toasted pine nuts or walnuts add crunch. Fresh basil or chives can give a fresh taste. These extras can elevate your dish to new heights. Pro Tips Choosing the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a smooth, firm skin. This indicates freshness and better texture. Enhancing Flavor: Add a pinch of red pepper flakes to the garlic cream sauce for a subtle kick that complements the richness of the Parmesan. Meal Prep Friendly: The creamy garlic Parmesan sauce can be made ahead of time and refrigerated. Simply reheat it gently before mixing with the squash. Garnishing Tips: For an extra touch, drizzle a little balsamic reduction over the finished dish before serving for added sweetness and visual appeal. {{image_2}} You can change the cheese for new flavors. Try using mozzarella for a milder taste. Feta adds a tangy kick. For a sharper flavor, go for aged cheddar. If you need a non-dairy option, coconut cream works well. It gives a nice richness without dairy. Cashew cream is another great choice; it’s creamy and delicious. To boost the flavor, you can add veggies or proteins. Spinach or cherry tomatoes work great in this dish. They add color and nutrition. For protein, grilled chicken or shrimp makes a nice addition. If you want more spice, try adding crushed red pepper flakes. Fresh herbs, like basil or thyme, can brighten the dish. Mixing in lemon zest gives it a fresh twist. To keep your creamy garlic Parmesan spaghetti squash fresh, store it in an airtight container. Place it in the fridge. It will last for about three to four days. If you want to keep it longer, you can freeze it. Use a freezer-safe bag and remove as much air as possible. It can stay frozen for up to three months. Just make sure to label the bag with the date. When it's time to enjoy your leftovers, reheat them gently. The best method is to use the stove. Place the squash in a skillet over low heat. Add a splash of cream to help restore its creamy texture. Stir often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between, to keep it warm without drying out. How long does spaghetti squash last in the fridge? Spaghetti squash lasts about five days in the fridge. Store it in an airtight container. Can this recipe be made vegan? Yes, you can make this recipe vegan. Use coconut cream and nutritional yeast instead of heavy cream and Parmesan. What’s the best way to cook spaghetti squash? Roasting is the best way to cook spaghetti squash. It brings out the natural sweetness and flavor. Cut it in half, scoop out the seeds, brush with oil, and roast. How can I tell when spaghetti squash is done cooking? Check the squash after 30 minutes. It should be tender and easy to scrape with a fork. If not, roast it for another 5 to 10 minutes. This blog post covered a flavorful garlic Parmesan spaghetti squash recipe. We explored ingredients, simple steps, and useful tips. You learned how to roast the squash and make a creamy sauce. We also discussed storage methods and tasty variations. Try this dish to enjoy a healthy meal. With its rich taste and easy prep, it's a delight. Don't hesitate to add your own twist!$

Creamy Garlic Parmesan Spaghetti Squash

A delicious and creamy spaghetti squash dish infused with garlic and Parmesan cheese.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 medium spaghetti squash
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried Italian herbs (basil, oregano, thyme)
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the inside of each half with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30-40 minutes, or until the flesh is tender and easily scraped with a fork.
While the squash is roasting, heat a skillet over medium heat and add the minced garlic. Sauté for about 1-2 minutes until fragrant.
Pour in the heavy cream and add the dried Italian herbs. Stir gently and let it simmer for about 5 minutes until slightly thickened.
Remove the skillet from heat and mix in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Once the spaghetti squash is done roasting, use a fork to scrape the flesh, creating spaghetti-like strands.
In a large bowl, combine the spaghetti squash strands with the creamy garlic Parmesan sauce, mixing well to coat all the squash.
Serve it warm, garnished with fresh parsley for a touch of color.

Notes

Serve in the roasted squash halves for a rustic look, topped with additional grated Parmesan and a sprinkle of parsley.

Keyword creamy, garlic, parmesan, spaghetti squash, vegetarian