Cheesy pasta is textbook comfort food. No one says no to a creamy bowl of steamy cheese-dripping spaghetti, and it’s because sometimes the best things in life are simple!
Today I’ll share with you my recipe for cheesy spaghetti squash. This one is pretty cool because it’s my grandma’s recipe, adapted for the trendier and healthier squash noodles substituting the carb-loaded regular spaghetti.
Perhaps you can’t eat gluten, or maybe you want to stay clear from carbs. Sometimes you just want to make the most out of a large squash lying around. For these reasons, this spaghetti dish is perfect.
For this recipe, we’re using several Italian staples: olive oil, butter, garlic, onions, heavy cream and lots of cheese. Actually, we’re using two types of cheese, mozzarella and parmesan. I told you this one was a cheesy dish!
We’re also cooking this one in two parts. First, we’ll make baked squash spaghetti, and then we’re making an old-school creamy sauce that’s just packed with flavor.
The result is fantastic. Comforting pasta that’s much healthier than your average pasta. It’s so tasty, though, that it will give any Italian restaurant a run for its money. Here’s how you cook this satisfying meal.
Preheat the oven to 350ºF. Line a baking tray with parchment paper.
Cut your squash in half lengthwise and use a spoon to scoop the seeds.
Spray cooking oil or gently brush a tablespoon of cooking all on the squash’s surface, both sides.
Bake for 45 minutes cut-side down. You should be able to insert a knife through the skin easily.
Remove from the oven and allow to cool slightly.
Using a fork, gently scrape the cut-side of the squash to form noodles. Gently but firmly create the spaghetti and transfer it into a bowl. Continue until you have four portions of spaghetti. Reserve.
Mince the garlic, cut the onion into small cubes and grate the mozzarella. Reserve separately.
Heat a skillet over medium heat and add a tablespoon of olive oil.
Add the garlic followed by the onion until the garlic is golden and the onion translucent. Add the butter and incorporate.
Pour in the heavy cream and mix well.
Once the cream shows some bubbles, add the mozzarella cheese slowly while mixing until you get a creamy cheese sauce.
Remove the sauce from heat and toss in your squash spaghetti. Incorporate without breaking the spaghetti and serve.
Sprinkle the spaghetti with parmesan cheese and garnish with coarsely chopped parsley.