Easy Baked Spaghetti Squash and Cheese

Easy Baked Spaghetti Squash and Cheese

A comforting and healthy twist on classic comfort food, this Easy Baked Spaghetti Squash and Cheese is creamy, cheesy, and full of flavor. With tender strands of roasted spaghetti squash and a rich blend of melted cheeses, it's a satisfying dish that's both nutritious and delicious.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

1 large spaghetti squash about 3-4 pounds
2 tbsp olive oil divided
0.5 tsp salt
0.25 tsp black pepper
1 cup shredded mozzarella cheese
0.5 cup shredded cheddar cheese
0.25 cup grated Parmesan cheese
0.5 cup milk whole or 2%
1 clove garlic minced
1 tsp Italian seasoning

Method

Steps

Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
Roast for 35-40 minutes, or until the flesh is tender and easily shreds with a fork. Let cool slightly, then use a fork to scrape out the strands into a large bowl.
In a saucepan over medium heat, warm the remaining 1 tablespoon olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Stir in milk, Italian seasoning, mozzarella, cheddar, and Parmesan cheeses. Cook, stirring constantly, until the cheese is melted and the sauce is smooth.
Add the spaghetti squash strands to the cheese sauce and toss gently to coat evenly.
Transfer the mixture to a greased 9x9-inch baking dish. Bake for 20 minutes, or until bubbly and golden on top.
Let cool for 5 minutes before serving. Enjoy warm!

Notes

For a dairy-free version, substitute with plant-based cheeses and unsweetened almond milk. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven or microwave.