Ingredients
Scale
- 2 ounces cream cheese
- 3 ounces whole-milk mozzarella cheese, shredded
- 2 ounces grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 2 medium spaghetti squashes (about 5 pounds total)
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F and prepare a baking sheet lined with foil or parchment.
- Cut the spaghetti squashes in half lengthwise, scoop out seeds, brush 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 the squash roasts, mix cream cheese, shredded mozzarella, grated Parmesan (reserve some for topping), garlic powder, and chopped parsley in a large bowl until well combined.
- Once the squash is done, flip halves over and shred the insides with a fork. Combine shredded squash with the cheese mixture until evenly coated.
- Fill each squash half with the mixture, sprinkle remaining Parmesan on top, and bake for an additional 8-10 minutes until melted. Broil for an extra 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: Vegetarian
Nutrition
- Serving Size: 1/4 of the recipe (approximately 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg