Ingredients
Scale
- 2 ounces cream cheese
- 3 ounces whole-milk mozzarella cheese, shredded
- 2 ounces grated Parmesan cheese
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper.
- Halve the spaghetti squashes lengthwise and scoop out the seeds. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for about 40 minutes until tender.
- While roasting, mix softened cream cheese, mozzarella, and 1¾ ounces of Parmesan (reserve ¼ ounce for topping) in a bowl along with parsley and garlic powder.
- Shred the cooked squash with a fork, leaving some strands intact. Combine with the cheese mixture and fill each squash half evenly.
- Return to the oven for an additional 8–10 minutes until melted; then broil for 2–3 minutes until golden brown. Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half (approximately 200g)
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg