Spaghetti squash is often heralded as the low-carb alternative to pasta. It’s great served with a generous amount of sauce on top, but you can also make a macaroni and cheese-like dish, using the “shells” to hold it. This recipe makes roughly four servings.
On the Ingredients
- Spaghetti squash is a squash with a unique structure that separates into long, translucent strings that resemble angel hair pasta. The flavor is mild with a hint of sweetness, and the texture has a tender crunch. Initially a cultivar of China, people used to dry the flesh of this squash and use it to get through the long winter months. It first came to North America in the min-1930s, marketed in seed catalogs as “vegetable spaghetti.” However, it didn’t gain popularity until WWII, when access to processed foods like pasta was not always reliable. It has since gained even more recognition as a low-carb alternative to pasta, an attribute that has gained Spaghetti Squash many fans. You can bake, steam, or cook in the microwave. This recipe includes what we feel is the cooking method that produces the best results. If you do not want to use Spaghetti Squash for this recipe, you can replace it with zoodles or even use real pasta.
Twice Baked Cheesy Spaghetti Squash
Servings
4
servingsPrep time
15
minutesCooking time
55
minutesTotal time
1
hour10
minutesSpaghetti squash is often heralded as the low-carb alternative to pasta. It’s great served with a generous amount of sauce on top, but you can also make a macaroni and cheese-like dish, using the “shells” to hold it. This recipe makes roughly four servings.
Ingredients
1 spaghetti squash
1 cup milk
1 cup cheddar cheese
1 cup mozzarella
1 tbls flour
1 1/2 tbls butter
1 tsp oregano
1 tsp basil
salt and pepper to taste
1/2 panko or breadcrumbs
Directions
- Cut the spaghetti squash in half lengthwise and scoop out the guts and seeds.
- Place cut side down on a baking sheet and bake at 375° for 35-45 minutes or until you can pierce with a fork. The squash should still be a little al dente, though.
- Meanwhile, melt the butter in a saucepan, then add the flour. Using a whisk, stir the butter and flour as it cooks over medium heat. Once it begins to brown, add the milk and mix well.
- Add the herbs, salt, and pepper. Once the milk is almost bubbling, add the cheese. Keep cooking the sauce over low heat while stirring until it thickens up.
- Once the spaghetti squash is out of the oven and cool enough to handle, use a fork to scoop out the noodle-like flesh (be careful not to damage the “shells” of squash skin). Add it to the sauce and mix to combine.
- Divide the squash mixture in half and fill the squash shells. Top with either more mozzarella cheese or some breadcrumbs.
- Bake at 350° until the cheesy filling is bubbling on the edges and the top is nicely browned. Serve hot.
