Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup milk (or unsweetened almond milk for a lighter option)
- 1 tablespoon butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle the inside with olive oil, season with salt and pepper, and place the halves cut-side down on a parchment-lined baking sheet.
- Roast for 35–40 minutes or until tender. Let cool slightly, then scrape the flesh into strands using a fork.
- In a pan, melt butter over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for 1 minute.
- Pour in milk while whisking to create a smooth mixture. Stir until slightly thickened.
- Add half the cheddar and half the Parmesan cheese. Stir until melted and creamy. Season with salt and pepper.
- Combine the spaghetti squash strands with the cheese sauce in a bowl. Mix well to coat evenly.
- Transfer the mixture into a greased baking dish. Smooth the top and sprinkle with the remaining cheese.
- Bake at 375°F (190°C) for 20–25 minutes or until golden and bubbly. For a crispier top, broil for 2–3 minutes.
- Remove from oven, let rest for a few minutes, garnish with fresh parsley, and serve warm.
Notes
For extra flavor, add a pinch of smoked paprika or dried thyme to the cheese sauce.
To make it dairy-free, use unsweetened almond milk and plant-based cheese.
Avoid overbaking to prevent the squash from becoming too soft.
- Prep Time: 15
- Cook Time: 45