![]() ![]() If you want to make it super rich try it with heavy cream (omit the flour). Use milk in place of half and half if you want to cut calories.Try it with other flavorful cheeses like Romano (in place of parmesan) or mild provolone (in place of mozzarella).Use real Parmigiano Reggiano for the best flavor.Be sure to adequately season with salt so it doesn’t end up bland.Roast squash to al dente so it’s not wet and mushy.Return to oven and bake until cheese has melted, about 10 minutes.Sprinkle with remaining 1/2 cup mozzarella cheese. Divide mixture evenly among squash halves.Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt). Season mixture with salt and pepper to taste. If mixture seems too thick add in a splash or two of half and half. Reduce to low heat, add parmesan and stir until melted.Add garlic and flour and saute 1 minute.While whisking vigorously slowly pour in half and half. In a large saute pan melt butter over medium heat.Set squash aside and return unfilled boats to baking sheet. With this recipe: You’ll want to leave about 1/4-inch border.Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork.Bake in preheated oven until tender, about 40 minutes.Place squash cut side up on baking sheet.Line a baking sheet with parchment paper. Melt the 3/4 cup of mozzarella cheese into the sauce along with the parmesan then just omit the other 1/2 cup mozzarella.Scoop out and use up all of the spaghetti squash strings (no need to leave any intact to help the skins hold a shape).If you’d like to simplify the recipe you can even skip the second roasting and just serve the cheesy, saucy spaghetti squash straight from the pan. And you can pair it with a roasted chicken (or slow cooker chicken) or a simple cozy soup to complete it. This is the perfect recipe to make for a fall meal. Remove the spaghetti squash from the oven. The knife should be able to go in pretty deep with just very slight resistance. ![]() Roast in the oven for 25-30 minutes, until the skin pierces easily with a knife. Or I’ve listed the microwave tip for softening the skin to make cutting easier. Place the spaghetti squash halves onto the lined baking sheet, cut side down. The hardest part is cutting the squash – but with a very sharp chef’s knife and trimmed off ends f(or a more stability) it’s can be done. There are a few steps to the recipe but the end result is worth every bit of effort! In other words it’s seriously delicious comfort food!Ī recipe for when those cheesy dinner cravings strike! It’s the perfect way to use us spaghetti squash and it’s a recipe that will even get the kids to try it. The point isn’t to cook them any further you’re just giving them a little life.Cheesy Spaghetti Squash Recipe – it’s my favorite thing to make spaghetti squash! It’s like alfredo or macaroni and cheese but with a veggie instead of pasta. Over medium heat, sautéing the strands will take a minute or two max. Once you have the spaghetti squash strands cooked to your liking, you may want to sauté them to infuse them with flavor (or warm them up if you cooked the squash in advance). In a microwave on high, spaghetti squash halves take about 15 minutes to cook, and in an Instant Pot at high pressure, they take only 10 minutes. If you’re short on time, the microwave and Instant Pot are your friends. In an air fryer, spaghetti squash halves cook in 20 minutes. ![]() On a grill over indirect heat, spaghetti squash takes 20-30 minutes to cook through. Roasting spaghetti squash halves in a 400 degree oven takes about 45-50 minutes, while boiling a whole spaghetti squash takes roughly 30 minutes. For the best results, keep an eye on the squash and check it periodically to make sure it’s cooked to your liking. With a little experimentation, you’ll find a happy medium.ĭue to the many variables in play, we can only provide estimates of how long each approach will take. Just keep in mind that spaghetti squash is like pasta in that the strands can get mushy if cooked for too long. If the squash separates easily into strands, then it’s ready to eat. Next, take a fork and fluff the interior, scraping the flesh from the skin. First, look at the skin, which should be slightly softened (though still firm) once the squash is cooked. Luckily, you can look for the same signals for all of those methods to determine if the squash is done. Each squash has its own unique shape and size, and each method to prepare spaghetti squash involves different cooking times. Cooking spaghetti squash isn’t a perfect science.
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