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Twice Baked Parmesan Spaghetti Squash
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Twice Baked Parmesan Spaghetti Squash

This might be the best spaghetti squash you've ever had! It is super creamy and delicious without being soggy. My girls love it. You can serve this as a side dish, or make it a main dish by adding a protein source. Chicken or garbanzo beans work well, just mix them in when you mix in the cheese. I hope you give this one a try
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 8

Ingredients

  • 1 large spaghetti squash
  • 2/3 cup heavy cream
  • 1/2 cup parmesan cheese
  • 2 tablespoons chives green onions also work
  • salt, pepper, and garlic to taste

Instructions

  • Preheat the oven to 400.
  • Cut the spaghetti squash in half length wise and scoop out the seeds.
  • Spray the cut sides with olive oil and sprinkle with salt and pepper.
  • Place the halves in a 9X13 casserole dish to help hold them up. Place them cut side up and add ⅓ cup cream into each half.
  • Bake for 45 minutes and don’t worry if the cream gets a skin, it mixes in just fine. Check to with a fork to make sure the squash is tender and then remove from the oven.
  • Shred gently with a fork and make sure not to pierce the skin.
  • Add in ¼ cup Parmesan cheese to each side as well as garlic, pepper, and salt to taste. This would also be when you could add a protein to make this a meal. Mix gently.
  • Top with chives or green onions and place make into the oven for about 5 minutes until the cheese is melted. Pull out and enjoy warm!